Peanut sesame noodles

Adapted from smitten kitchen and Ming Tsai

For the peanut dressing
creamy peanut butter (I had Dutch PB! Less sweet than the USA)
soy sauce
chopped peeled fresh ginger
1 medium garlic clove, chopped
rice vinegar
toasted sesame oil
honey
Dijon mustard
coarse ground coriander (if you have it, I did not)
canola oil
dried red chili flakes or a splash of your hot sauce or chili paste

Toss with:
500 g  soba noodles (spaghetti will work in a pinch, cooked and rinsed)
4 scallions, thinly sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 seedless cucumber, thinly sliced
firm or extra-firm tofu, cubed (I didn’t have this time)
sesame seeds, toasted
chopped roasted peanuts for garnish (I didn’t have this time)

Mum’s Instructions:
Cook your skinny pasta, then rinse cold. In the meantime, mince 2 cloves of garlic, and soak them in 2 tablespoons of water. Mix your sesame sauce with water  and keeping stirring until it thins out. In another small bowl, mix soy sauce and rice vinegar, sugar. Julienne the cucumber and carrots thin. Toss the noodles in a bowl, then pour in the sesame sauce, then add the rest including your veggies. N.B. The noodles should be chilled before you mix in the sauces. Served cool, it’s the perfect meal for summer dining!

FullSizeRender.jpg

My mum’s version

IMAG4042

My version

Alas, mum wins!

~Jessica

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