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     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

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