Cold Sesame Noodles


1/4 cup smooth peanut butter

1 tbsp + 1 tspn rice vinegar

1 tspn soy sauce

1 tspn brown sugar

1/4 tspn minced garlic

1/2 tspn grated fresh ginger

1/2 tspn sesame oil

1 package ramen noodles, any flavor

1 tbsp sesame seeds plus more for garnish

1 scallion, green and light green parts, thinly sliced

1/4 cup diced peeled cucumber


  1. In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, brown sugar, garlic, ginger, and sesame oil.  Set aside.
  2. Cook the ramen noodles in boiling water for 2 1/2 minutes (discard the ramen seasoning).  Drain in a colander then return the hot noodles immediately to the pot.  Add the sauce and stir to coat completely.  Stir in 1 tbsp sesame seeds.  To serve, place the noodles in a bowl and top with the scallions, cucumber, and additional sesame seeds.  The noodles will keep, covered and refrigerated, for 2 to 3 days.  If the noodles clump together, break them up a little with a fork before serving.

Serves 2

Recipe courtesy of Ramen To The Rescue Cookbook by Jessica Harlan