| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 1 hr |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt
- 12 ounces flat Chinese egg noodles
- 3/4 cup strong brewed green tea
- 1/3 cup natural peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar (not seasoned)
- 3 tablespoons packed light brown sugar
- 1/4 cup roasted peanut oil
- 2 tablespoons toasted sesame seeds, plus more for topping
- 1 teaspoon chili-garlic sauce
- 1 teaspoon toasted sesame oil
- 1 1-inch piece ginger, peeled
- 1 small clove garlic
- 2 carrots, finely grated
- Chopped fresh cilantro and peanuts, for topping
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
- Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
- Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 458 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 13 g |
| Cholesterol | 48 mg |
| Sodium | 617 mg |
Reviews
Simple and easy to like.
This was a hit with my family. Simple to whip up. If I made it again I would add more veggies. Served this with a rotisserie chicken and some steamed broccolini. Will definitely be making this often in the future.
Nice sauce! The addition of green tea added a smokiness that other peanut sauces lacked. For my taste, less green tea and more peanut butter, but overall a very nice blend of flavors.
Very good as written. Second time I added (a lot of) white pepper to the noodle cooking water and added sliced radishes along with the scallions at the end. I liked the extra bite.
I’ve made several different peanut/sesame noodle recipes (it’s one of my favorite comfort foods), and I’ve passed this one by several times. Obviously, it’s the green tea that makes this recipe unique, but I was skeptical. I decided to trust the reviews and give it a shot. I have to admit, it wasn’t my favorite version of this dish. I’m not a big green tea fan, so I should have stuck with my intuition on this. Obviously, though, if you like green tea, people seem to love this version. I won’t be making it again, though.
Hands down the best one I’ve had yet! The sauce is amazing, as others have said, it’s thin but soaks up in the noodles. I’ve added other veggies, you can add whatever you want to bulk up the veggies/protein in this. Also, used a straight chili paste (samba oelek) instead of chili-garlic since that’s what I had in hand. I think it’s the chili/vinegar flavor that works.
Really good. The dressing is fantastic. Will definitely be making this one again!
Absolutely Fantastic! As another reviewer noted, I also have several peanut noodle recipes and this one trumps them all. Don’t be put off by how thin the sauce is – the noodles soak it up and if you’re lucky enough to have leftovers (this recipe makes a LOT of noodle, you’ll be able to move them around with little effort. We’ll definitely continue to use this as a side dish for the Cumin-Chile Pork Kebabs (also amazing, but also as a main dish with some shredded rotisserie chicken or grilled shrimp added. Total keeper!
Excellent! I had all of the ingredients on hand, so I was able to whip these up in minutes. The recipe seems versatile, like you would be able to add a variety of other ingredients and it would taste great. Will make again!
I added some shredded chicken to these to make it a fuller meal, they were just excellent!