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carrot udon noodles sesame oil cilantro natural peanut butter soy sauce fresh ginger fish sauce freshly squeezed lime juice sugar garlic scallions red bell pepper cucumber
Viewed: 31 - Published at: 5 years agoIngredients
- 1 medium carrot, peeled and thinly sliced crosswise
- 12 ounces dried soba or udon noodles
- 3 teaspoons toasted sesame oil
- 18 sprigs fresh cilantro, long stems removed
- 2/3 cup natural peanut butter (no added sugar)
- 1/4 cup plus 2 tablespoons soy sauce
- 3 tablespoons packed, peeled, and finely chopped fresh ginger (from about a 3-inch piece)
- 2 tablespoons plus 2 teaspoons fish sauce
- 2 tablespoons plus 2 teaspoons freshly squeezed lime juice (from about 2 limes)
- 2 tablespoons plus 2 teaspoons granulated sugar
- 2 medium garlic cloves, peeled and smashed
- 1 jalapeno, stemmed and coarsely chopped
- 2 medium scallions, thinly sliced (white and light green parts only)
- 1 medium red bell pepper, cored, seeded, and sliced into 1/2-inch strips
- 1/2 medium English cucumber, thinly sliced crosswise
Method
- Bring a large pot of water to a boil over high heat.
- Add the carrots and cook until just crisp-tender, about 2 to 3 minutes.
- Using a slotted spoon, remove the carrots to a colander.
- Add the noodles to the pot of boiling water and cook according to the package directions.
- While the noodles are cooking, transfer the carrots to a small bowl and set aside.
- Place the colander in the sink.
- When the noodles are ready, drain them through the colander and rinse under cold water until cool.
- Transfer the noodles to a large bowl, drizzle with 1 teaspoon of the sesame oil, and toss to coat; set aside.
- Place the remaining 2 teaspoons of sesame oil, cilantro, peanut butter, soy sauce, ginger, fish sauce, lime juice, sugar, garlic, and jalapeno in a blender.
- Blend until smooth, stopping as necessary to scrape down the sides with a rubber spatula (if the mixture is too thick, add hot tap water 1 teaspoon at a time until the desired consistency is reached); leave the sauce in the blender.
- Add the reserved carrots, scallions, bell pepper, and cucumber to the bowl with the noodles and pour the peanut sauce over top.
- Toss until well combined.
- Serve at room temperature or cold.
