Takeout-Style Sesame Noodles
Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout. Note that the noodles are not dry, but fresh or frozen. I have subbed rice noodles, spaghetti, and even miracle noodles. This is a delightful sauce.
Yield: 4 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | chinese egg noodle (1/8-inch-thick), frozen or (preferably) fresh, available in asian markets |
| 2 tablespoons | sesame oils, plus a splash |
| 3 1/2 tablespoons | soy sauce |
| 2 tablespoons | chinese rice vinegar |
| 2 tablespoons | chinese sesame paste |
| 1 tablespoon | smooth peanut butter |
| 1 tablespoon | sugar |
| 1 tablespoon | finely grated ginger |
| 2 teaspoons | minced garlic |
| 2 teaspoons | chili-garlic paste, or to taste |
| half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks | |
| 1/4 cup | chopped roasted peanuts |
Directions:
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.
In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
Source: cooking.nytimes.com
