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@h2.fashion.shop: #quanjogger #quanjoggerkaki #tiktokshop88 #thoitrangnam #xuhuongtiktok

H2 Fashion Shop
H2 Fashion Shop
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Tuesday 04 August 2026 12:10:20 GMT
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Lunch time calls for something cool, colorful, and full of flavor. Our Cold Peanut-Sesame Noodles with Carrot and Cucumber are one of those dishes that feel simple, satisfying, and just right when you want something refreshing but still filling. Creamy, savory, a little bit spicy, and easy to make ahead, this is the kind of lunch we keep coming back to. Cold Peanut-Sesame Noodles with Carrot and Cucumber Makes 4 small servings Ingredients: ½ pound noodles, dry or fresh linguine work well 2 tablespoons sesame oil, plus a splash for garnish ½ cup chunky peanut butter 1 tablespoon chili-garlic paste, chili crisp, or chili oil, or to taste 4 tablespoons good quality soy sauce 2 tablespoons Chinese rice vinegar 2 tablespoons Chinese sesame paste 2 tablespoons granulated sugar 2 tablespoons finely grated ginger 2 teaspoons minced garlic ½ cucumber, peeled, seeded, and cut into ⅛-inch by ⅛-inch by 2-inch sticks ½ carrot, peeled and cut into ⅛-inch by ⅛-inch by 2-inch sticks ¼ cup chopped roasted peanuts 2 tablespoons toasted sesame seeds 2 scallions, cut on a thin bias 1 lime, cut into wedges Directions Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 3 to 5 minutes for fresh noodles, 7 to 8 minutes for dry. They should still have a slight chew. Drain, rinse with cold water, drain again, and toss with a splash of sesame oil. In a medium bowl, whisk together the remaining ingredients, including the remaining sesame oil. Add enough water to thin the sauce to a thick but pourable consistency. Pour the sauce over the noodles and toss. Transfer to a serving dish and garnish with cucumber, carrots, toasted sesame seeds, peanuts, scallions, and lime wedges. This recipe can easily become a full meal with the addition of tofu, shredded chicken, or grilled fish. It can also be doubled for larger portions or extra servings. #easymeals #whatscooking #yummy #lunch #lunchtime
Lunch time calls for something cool, colorful, and full of flavor. Our Cold Peanut-Sesame Noodles with Carrot and Cucumber are one of those dishes that feel simple, satisfying, and just right when you want something refreshing but still filling. Creamy, savory, a little bit spicy, and easy to make ahead, this is the kind of lunch we keep coming back to. Cold Peanut-Sesame Noodles with Carrot and Cucumber Makes 4 small servings Ingredients: ½ pound noodles, dry or fresh linguine work well 2 tablespoons sesame oil, plus a splash for garnish ½ cup chunky peanut butter 1 tablespoon chili-garlic paste, chili crisp, or chili oil, or to taste 4 tablespoons good quality soy sauce 2 tablespoons Chinese rice vinegar 2 tablespoons Chinese sesame paste 2 tablespoons granulated sugar 2 tablespoons finely grated ginger 2 teaspoons minced garlic ½ cucumber, peeled, seeded, and cut into ⅛-inch by ⅛-inch by 2-inch sticks ½ carrot, peeled and cut into ⅛-inch by ⅛-inch by 2-inch sticks ¼ cup chopped roasted peanuts 2 tablespoons toasted sesame seeds 2 scallions, cut on a thin bias 1 lime, cut into wedges Directions Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 3 to 5 minutes for fresh noodles, 7 to 8 minutes for dry. They should still have a slight chew. Drain, rinse with cold water, drain again, and toss with a splash of sesame oil. In a medium bowl, whisk together the remaining ingredients, including the remaining sesame oil. Add enough water to thin the sauce to a thick but pourable consistency. Pour the sauce over the noodles and toss. Transfer to a serving dish and garnish with cucumber, carrots, toasted sesame seeds, peanuts, scallions, and lime wedges. This recipe can easily become a full meal with the addition of tofu, shredded chicken, or grilled fish. It can also be doubled for larger portions or extra servings. #easymeals #whatscooking #yummy #lunch #lunchtime
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