My coworkers are slowly increasing my spicy-ness tolerance...but they have a long way to go. With that being said, these noodles have a good flavor, I just need to reduce the red pepper flakes even more when I make them next time. I like the fact that they can be served warm or chilled, making them a great make-ahead dish. And they can be gluten-free by making sure you use GF rice noodles and GF soy sauce.
1 lb rice noodles, thick or thin
1/4 c vegetable oil
2 Tbsp sesame oil
1 tsp red pepper flakes (I will probably just use 1/4-1/2 tsp next time, but my spice loving friends said the 1 tsp barely made it "one star" on the spicy-ness scale of 1-5, the original recipe this was adapted from used 1 Tbsp)
1/2 cup peanut butter
6 Tbsp honey
5 Tbsp soy sauce
2 bunches green onions, thinly sliced
1/2 bunch cilantro, chopped
salt & pepper
1/4 cup sesame seeds
1. Break noodles in half and place in a large bowl. Cover with hot water and let sit about 10 minutes, until soft. Drain and put in a large bowl.
2. In a medium saucepan heat the oil. Add the crushed red pepper flakes and cook for 1 minute. Add the peanut butter, honey and soy sauce. Cook and stir for a minute or two and combine and melt the peanut butter. Pour the mixture over the cooked noodles, reserve a couple of tablespoons of the sliced green onions and cilantro for garnish and add the rest to the noodles. Taste and add salt and pepper if desired. Mix well. Refrigerate covered for at least 4 hours or over night.
3. Prior to serving garnish with the reserved sliced green onions and cilantro and the sesame seeds.
Serves 6-8
1 comment:
You made this sound so yummy that I rushed to the grocery store on my way home from work. Apparently my grocery store isn't very culturally diverse...no rice noodles anywhere to be found in the spacious 3 foot section of "international food". All this to say that this recipe will also work with "skinny Chinese noodles".
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