1 package Brown Rice Noodles
2 tbsp sesame oil, plus a splash
3 1/2 tbsp tamari
2 tbsp Chinese rice vinegar
2 tbsp Chinese sesame paste
1 tbsp smooth peanut butter (optional)
1 tbsp finely grated ginger
2 tsp minced garlic
2 tsp chili-garlic paste, or to taste
Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
1/4 cup chopped roasted peanuts (optional)
1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
2. In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the tamari, rice vinegar, sesame paste, peanut butter, ginger, garlic and chili-garlic paste.
3. Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
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