it’s super refreshing since it is often served on the colder side. recipe inspired by an adapted @nytcooking recipe from the famous Shorty Tang noodle shop in NYC
cooking instructions (~15 minutes):
1. boil the noodles for as long as the package says. i like mine on the chewier side. drain and rinse with cold water, using your hands to massage and separate the noodles so they don’t stick together. you can add a little bit of sesame oil as well and mix. set aside
2. in a bowl, combine all of the other ingredients except for the cucumbers and peanuts. mix this well: sesame oil, soy sauce, rice vinegar, chinese sesame paste, smooth peanut butter, sugar, ginger, garlic and garlic chili sauce
3. put your noodles in two bowls and add the sauce, mixing it really well. add the cucumbers and peanuts on top for garnish. enjoy✨
