We love to make these noodles and let them sit over night for an easy lunch.

Ingredients

4 bundles dry egg noodles

2 tbsp sesame oil
4 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp Chinese sesame paste
1 tbsp smooth peanut butter
1 tbsp sugar
1 tbsp finely grated ginger
2 tsp garlic, minced
2 tsp Sambal Oelek
2 small cucumbers, cut into sticks
4 medium carrots, cut into sticks
1/4 cup chopped peanuts

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.

In a medium bowl, whisk together sesame oil through the Sambal. Pour the sauce over the noodles and toss. Add in the carrots, cucumbers and peanuts.