SESAME NOODLES
6 servings
These noodles are perfect party or potluck fare: They can be made ahead, hold well, and are best served at room temperature. Chinese sesame paste is ideal for this recipe, but tahini is easier to find and works well.
Whisk together thoroughly in a large bowl:
- 3 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons smooth unsweetened peanut butter
- 2 tablespoons seasame paste or tahini
- 2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- (1 tablespoon chili garlic paste, sriracha, or sambal oelek)
- (½ teaspoon ground Sichuan pepper or Five-Spice Powder)
- 1 garlic clove, minced
- 1-inch piece ginger, peeled and minced or grated
Set aside. Cook in a large pot of boiling unsalted water until tender:
- 1 pound dried Chinese egg noodles or spaghetti
Drain in a colander and rinse under cold water until cool. Drain again and add to the bowl of sauce along with:
- 1 cucumber, peeled, seeded, and julienned
- 2 carrots, julienned
Toss everything together. Season to taste with more soy sauce and garnish with:
- 3 green onions, thinly sliced
- Chopped roasted peanuts or toasted sesame seeds