Skip to main content
Advertising

Originally published Sunday, October 6, 2013 at 10:42 PM

  • Share:
             
  • Comments (0)
  • Print

Recipe: Sichuan Noodles

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >

advertising

Serves four

½ pound linguine, or soba or udon noodles

1 cucumber seeded, peeled, seeded and sliced into thin crescents

½ cup finely chopped scallions

Mung bean sprouts (optional)

For the peanut dressing:

1 / 3 cup peanut butter

1 / 3 cup warm water

2 tablespoons soy sauce

3 tablespoons vinegar (rice, cider or white)

1 tablespoon dark sesame oil

1 teaspoon Chinese chili paste with garlic (see note)

1. To cook the linguine, bring a large covered pot of salted water to a boil. Prepare the cucumber and scallions. In a small bowl, stir together the dressing ingredients.

2. When the water boils, cook the noodles until al dente. (If you think it’s easier to eat, break linguine in half before cooking it.) Drain the pasta and toss it with the dressing, cucumbers and scallions. Garnish with mung bean sprouts, if you wish. Serve warm or chilled.

3. The noodles absorb the dressing over time, so if you made the noodles ahead, or are serving leftovers, taste them and stir in a little water, and maybe more vinegar, soy sauce and chili paste as needed.

Note: Chinese chili paste with garlic can be purchased at Asian markets. It is also stocked in the Asian ingredients aisle at larger grocery stores.

Adapted by Tampa Bay Tribune from Moosewood Restaurant Favorites (St. Martin’s Press, 2013)

News where, when and how you want it

Email Icon


Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►