Peanut Butter Sesame Noodles

Inspired by Shu Jiao Fu Zhou

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Ingredients (2 servings):

  • 1 cup ‘00’ wheat flour

  • 2 eggs

  • 4 tbsp. soy sauce

  • 5 tbsp. sesame oil (3 tbsp. for sauce, 2 tbsp. to coat the noodles)

  • 1 & 1/2 tbsp. peanut butter

  • 1 & 1/2 tbsp. rice vinegar

  • 1-2 tbsp. Sriracha

  • 2 tbsp. honey (or sugar)

  • 2 garlic cloves, minced

  • 1/4 tsp. grated ginger

  • 1/3 cup scallions, chopped

  • 1 tsp. white sesame seeds

Directions:

  1. For the pasta dough, create a well in the flour, add eggs and whisk with a fork, slowly bringing in the flour until dough is formed. Once dough is formed, knead for about 10 minutes. Wrap the dough tightly in plastic wrap and let rest for a minimum of one hour.

  2. Once the dough has rested, remove from plastic wrap and divide into 4 even pieces. Roll out each piece into a thin sheet (6 or 7 on the KitchenAid pasta roller attachment). Using either a knife or the KitchenAid pasta cutter attachment, cut noodles to whichever width you prefer.

  3. For the peanut sauce, combine peanut butter, soy sauce, sesame oil, rice vinegar, Sriracha, honey, garlic and ginger in a saucepan and whisk over low heat. Add more of each ingredient to taste (add more honey if you prefer it to be sweeter, add more sriracha if you prefer it to be spicier, etc.). Let simmer for 2-3 minutes to bring the flavors together.

  4. Bring a pot of water to a boil, add plenty of salt. Boil the noodles for about 3-5 minutes until al dente. Strain and place back into the pot. Coat the noodles with 2-3 tbsp. sesame oil. Add in the peanut sauce and scallions. Toss and plate. Top with more scallions and sesame seeds and serve!