Sesame Noodles

http://smittenkitchen.com/blog/2015/08/takeout-style-sesame-noodles-with-cucumber/

Serves 4, generously, and up to double that if served as shown, with lots of cucumber, peanuts and herbs

3/4 pound dried rice noodles (see notes up top)
2 tablespoons toasted sesame oil, plus a splash to loosen noodles
2 tablespoons Chinese sesame paste or tahini (see note up top)
1 tablespoon smooth peanut butter
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
1 tablespoon granulated or brown sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic (from 1 medium-large clove)
Chili-garlic paste, to taste
1/2 pound cucumber, very thinly sliced
1/2 cup roasted salted peanuts, roughly chopped
A handful of chopped fresh herbs, such as mint and cilantro, for garnish

Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.

Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tablespoons sesame oil, sugar, ginger, garlic and chile-garlic paste to taste until smooth. Adjust flavors to taste. It might seem a bit salty from the bowl, but should be just right when tossed with noodles.

Toss sauce with cold noodles.

Place a medium-sized knot of dressed noodles in each bowl, followed by a pile of cucumber. Garnish generously with peanuts and herbs. Serve with extra chile-garlic paste on the side.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s