• Pairs with: Moscato
• Prep time: 15 min
• Cooking time: 5 min
• Difficulty: easy

Ingredients

• 18 oz thin egg noodles
• 2 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp smooth peanut butter
• 1 tbsp sugar
• 1 tbsp fresh ginger
• 1 large clove garlic, minced
• 1/2 cup sesame seeds
• 1/2 cup peanuts, roughly crushed
• 2 scallions, green tops only, thinly sliced on the bias
• 1 small cucumber, cut into thin batons
• 1 small bunch cilantro, roughly torn

Instructions

1. Cook the noodles in a large saucepan of salted, boiling water until just tender, about 4-5 minutes.
2. Drain well and refresh in a bowl of cold water. Drain again and toss in a large bowl with 1 tbsp sesame oil.
3. Whisk the remaining sesame oil with the soy sauce, rice wine vinegar, peanut butter, sugar, ginger and garlic in a mixing bowl until the sugar has dissolved
4. Pour the sauce over the noodles and toss well to coat.
5. Divide between plates and scatter with the sesame seeds and crushed peanuts. Garnish with scallion, cilantro and some cucumber batons on the side.