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Sesame Peanut Noodles
- 1 pound Chinese egg noodles (⅛" thick), frozen or (preferably) fresh, available in Asian markets – or just spaghetti.
- 2 Tablespoons sesame oil, plus a splash
- 3½ Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 3 Tablespoon smooth peanut butter
- 1 Tablespoon sugar
- 1 Tablespoon finely grated ginger
- 2 teaspoons minced garlic
- ¼ cup chopped roasted peanuts
Step 1
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.
You want the noodles to be cool or cold.
Step 2
Whisk together the remaining ingredients
step 3
Pour the sauce over the noodles and toss. Transfer to a serving bowl,
and garnish with cucumber and peanuts.
The source of this is the New York Times. The NYT version is too fussy, the above version is good.
