Asian Peanut Noodles


because I’m in Italy

because yesterday night I had an amazing sea salt bass baked in salt crust

because it’s 5 am and I’m already awake …(hello jet lag!)

and because in a few hours I will be laying on the beach of Salento sipping iced coffee and getting tan

I’m going to share this Asian Peanut Noodle recipe that I made when I was still in Shanghai…I realize Asian and peanuts have nothing to do with Italy but I am random this way…bear with me!


  • 1 medium carrot, peeled and thinly sliced crosswise
  • 1/2 medium English cucumber, thinly sliced crosswise
  • 12 ounces dried soba noodles
  • 1 teaspoons toasted sesame oil

For the sauce:

  • 2 teaspoons toasted sesame oil
  • 1/2 cup fresh cilantro, chopped
  • 2/3 cup natural peanut butter
  • 1/4 cup plus soy sauce
  • 3 tablespoons packed, peeled, and finely chopped fresh ginger
  • 2 tablespoons plus 2 teaspoons fish sauce
  • 2 tablespoons plus 2 teaspoons freshly squeezed lime juice (from about 2 limes)
  • 2 tablespoons plus 2 teaspoons granulated sugar
  • 2 medium garlic cloves, peeled and smashed

Place 2 teaspoons of sesame oil, cilantro, soy sauce, ginger, fish sauce, lime juice, sugar and garlic in a blender

add the peanut butter

and blend until smooth, stopping as necessary to scrape down the sides with a rubber spatula (if the mixture is too thick, add hot tap water 1 teaspoon at a time until the desired consistency is reached)

Note: I like my sauce I bit crunchy so I don’t process it too smooth, but you can keep blend it until it gets to the consistence you like.

Bring a large pot of water to a boil over high heat. Add the carrots and cook until just crisp-tender, about 2 to 3 minutes. Using a slotted spoon, remove the carrots to a colander

Add the noodles to the pot of boiling water and cook according to the package directions. While the noodles are cooking, transfer the carrots to a small bowl and set aside. Place the colander in the sink. When the noodles are ready, drain them through the colander and rinse under cold water until cool. Drizzle with 1 teaspoon of the sesame oil, and toss to coat; set aside.

Slice up the cucumber

then transfer noodles, carrots and cucumber to a bowl. Add the sauce. Toss until well combined.

Serve at room temperature or cold.


– LittleDani


About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.