Asian Noodles in Peanut-Soy Sauce – Gluten-free version

👨‍🍳 Method

For the Cooked pasta

1. 1
   Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 2
   Drain.

   Colander
3. 3
   Transfer immediately to a bowl of cold water to stop the cooking, and drain again.

   ColanderBowl

For the Salad Dressing

1. 4
   In a small bowl, whisk the peanut butter, vinegar, gluten-free soy sauce, honey, sesame oil, ginger and garlic until smooth.

   Bowl
2. 5
   Add the hot water and stir until the dressing is smooth and slightly runny.

To assemble

1. 6
   Toss the noodles with the dressing until evenly coated.

   Bowl

   💡Noodles rinsed in cold water stop cooking and lose their surface starch: they don't stick together, and the dressing coats each one.
2. 7
   Add the cucumber and carrot and divide among bowls.
3. 8
   Sprinkle the sesame seeds, green onion and chili pepper on top and serve.