Name: Cold and Creamy Peanut Noodles with Ham
Total time: 30 min
Cuisine: Chinese
Ingredients: 12 ounces fresh Chinese wheat noodles, frozen udon, or 8 ounces spaghetti; ⅓ cup creamy peanut butter; ¼ cup Kewpie mayonnaise; 3 tablespoons soy sauce; 3 tablespoons unseasoned rice vinegar; 1 tablespoon toasted sesame oil; 1 tablespoon grated fresh ginger; 2 teaspoons Dijon mustard; 1½ teaspoons sugar; 1½ garlic cloves, minced to paste (1½ teaspoons); 3 cups thinly sliced iceberg lettuce; 3 Persian cucumbers, cut into 3-inch-long matchsticks; 6 ounces ham steak or deli ham, cut into 3-inch-long matchsticks; 2 scallions, sliced thin

Why This Recipe Works

Perfect for warmer months, this simple yet satisfying dish is so much more than the sum of its parts. Tender noodles are tossed in a creamy peanut-mayo dressing boosted with ginger, garlic, soy sauce, and rice vinegar and then topped with crunchy shredded iceberg lettuce, julienned cucumber, and sliced ham. Using Kewpie mayonnaise adds extra richness and a subtle tang that rounds out the dressing.

Before You Begin

We like the richer, tangier flavor of Kewpie mayonnaise, but you can use regular mayonnaise if you prefer. If desired, finish with toasted sesame seeds.

Instructions

Bring 4 quarts water to boil in large pot. Add 12 ounces fresh Chinese wheat noodles and cook, stirring occasionally, until al dente. Drain and rinse under cold running water until cool; drain again.

Whisk ⅓ cup peanut butter and ¼ cup water together in large bowl until smooth. Add ¼ cup Kewpie mayonnaise, 3 tablespoons soy sauce, 3 tablespoons unseasoned rice vinegar, 1 tablespoon sesame oil, 1 tablespoon grated ginger, 2 teaspoons Dijon mustard, 1½ teaspoons sugar, and 1½ teaspoons garlic minced to paste and whisk until fully combined. Add noodles and toss to coat.

Transfer noodles to serving bowls and top with 3 cups thinly sliced iceberg lettuce; 3 Persian cucumbers, cut into 3-inch-long matchsticks; 6 ounces ham, cut into 3-inch-long matchsticks; and 2 thinly sliced scallions. Serve.