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| 1 x ca. 450 g | Chinese Noodles; cooked and rinsed |
| 1 Teelöffel | Sesame Seeds; lightly toasted |
| 2 Esslöffel | rice vinegar |
| 2 Esslöffel | soy sauce |
| 2 | cloves garlic minced |
| 1 Esslöffel | sesame oil |
| 1 Esslöffel | Szechuan Chili Oil |
| 1 Teelöffel | sugar granulated |
| 1/2 Teelöffel | ginger |
| 3 Esslöffel | peanut butter Creamy |
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Cook the noodles as directed on the manufacturer's packaging and rinse while draining. Place noodles in a serving bowl and reserve.
Toast the sesame seeds in a large skillet or wok for a few minutes over high heat, shifting the seeds constantly.
Continue to prepare the sauce by adding the rice vinegar, soy sauce, garlic, sesame and Szechuan chili oils, sugar, ginger, and peanut butter to the same skillet or wok.
Reduce the heat to low and blend the sauce by stirring almost constantly. When the peanut butter is thoroughly melted, pour the sauce over the noodles and toss thoroughly to blend the mixture throughout the dish.
Refrigerate the spicy noodles for at least one hour prior to serving cold from the ice box.
v2.0l.
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