MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Takeout-Style Sesame Noodles
Categories: Pasta, Nuts, Vegetables, Squash, Sauces
Yield: 4 servings
1 lb Noodles; frozen or fresh
2 tb Sesame oil; + a splash
3 1/2 tb Soy sauce
2 tb Chinese rice vinegar
2 tb Chinese sesame paste
1 tb Smooth peanut butter
1 tb Sugar
1 tb Ginger; fine grated
2 ts Garlic; minced
2 ts Chili-garlic paste; to
- taste
1/2 Cucumber; peeled, seeded, in
- 1/8 x 1/8 x 2" sticks
1/4 c Peanuts; chopped, roasted
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.
TIP: The Chinese sesame paste called for here is made of
toasted sesame seeds; it is not the same as tahini, the
Middle Eastern paste made of plain, untoasted sesame.
But you could use tahini in a pinch. You need only add a
little toasted sesame oil to compensate for flavor, and
perhaps some peanut butter to keep the sauce emulsified.
Recipe by Sam Sifton
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
