cold sesame noodles
- 4 teaspoons peanut or canola oil, divided
- 2 cloves garlic, minced
- 1 1/2 inch piece of ginger, peeled and mince
- 1 pound Chinese noodles
- 1 large onion, sliced
- 1 leek, julienne
- 1 carrot, julienned
- 4 tablespoons natural peanut butter, crunchy
- 4 tablespoons rice vinegar
- 4 tablespoons sesame oil
- 4 tablespoons soy sauce
- 2 tablespoon honey
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- Heat 2 teaspoons of oil in a medium skillet over medium heat. Cook the garlic and ginger for about 2 minutes, then remove and set aside.
- Add the remaining 2 teaspoons of oil, increase the heat slightly, and add the onions and leeks. Cook until the onions are translucent. Add the carrots, cook for a few minutes, turn off the stove and set aside.
- Bring a large stockpot of water to a boil and cook noodles according to the package directions to al dente.
- In a large bowl, whisk together the ingredients for the sauce, plus the garlic and ginger. When the noodles are finished cooking, drain and rinse under cold water until cool. Add to the bowl with the sauce and toss to coat. Add the onion, leeks, and carrots.
- Store in refrigerator for two hours or overnight before serving.