We have peanut and soy allergies in our house so I only used tahini and coconut aminos. I added chicken and topped with cilantro, mint and lime juice. I doubled the recipe for 2 lbs of fresh noodles. I think next time I will triple it for better coverage of the chicken. Such a keeper!
Without the chicken, it's one of those great recipes that you don't realize is vegan. I ate mine with kimchi on top.
1 pound noodles, frozen or (preferably) fresh
2 tablespoons sesame oil, plus a splash
3 ½ tablespoons soy sauce I used coconut aminos
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste I did 3 T tahini in place of the sesame paste and peanut butter
1 tablespoon smooth peanut butter
1 tablespoon granulated sugar I didn't mean to half the sugar, but I did and thought it was plenty sweet (and I LOVE sugar)
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks
¼ cup chopped roasted peanuts
Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness.
Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar,
ginger, garlic and chili-garlic paste.
Pour the sauce over the noodles and toss.
Transfer to a serving bowl, and garnish with cucumber and peanuts.
