Light-Style Peanut-Lime Noodles

Name: Light-Style Peanut-Lime Noodles
Yield: Serves 3 to 4 as a Main Course, 6 to 8 as part of a Multicourse Meal
Cuisine: China
Ingredients: ½ cup chopped roasted peanuts; Ginger-Pickled Radish Rounds; Grated zest of 1 scrubbed lime; 2 tablespoons black sesame seeds, toasted; 1 cup julienned Japanese or English cucumber; 1 cup julienned carrot; 1 pound very thin (1/16 inch) fresh Chinese egg noodles; 1 teaspoon “goop” from China Moon Hot Chili Oil; 1½ teaspoons China Moon Hot Chili Oil; ¼ cup Five-Flavor Oil; ¼ cup thinly sliced green and white scallion rings; 1 cup julienned daikon; Green and white scallion julienne; 2 tablespoons Serrano-Lemongrass Vinegar; 1½ tablespoons freshly squeezed lime juice; 2 tablespoons juice from China Moon Pickled Ginger; ¼ cup plus 2 tablespoons unseasoned peanut butter, preferably homemade; 2 tablespoons soy sauce; 2 tablespoons sugar; ¼ teaspoon kosher salt; ¼ teaspoon Roasted Szechwan Pepper-Salt

Preparation info

Serves
3 to 4
as a Main Course

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

One of the great seductions of Thai cooking is its frequent combining of peanuts, lime, and chilis. That is definitely the founding influence here, although the flavor of soy and the sharpness of daikon and radish do pull it a bit toward China. The important thing is that this is a great bowl of cold noodles!

Ingredients

Dressing

¼ cup plus 2 tablespoons unseasoned peanut butter, preferably homemade
2 tables

Asia
China
Dinner
Spicy
Vegetarian

Method

Combine all of the dressing ingredients, whisking to blend. The dressing may be sealed and left at room temperature for several hours or in the refrigerator overnight. (If it thickens in the refrigerator, whisk to a pourable consistency over a hot water bath.)
Fluff the noodles in a colander to separate and untangle the strands. Bring a generous amount of water