Cold Sesame Noodles
1/2 pound Chinese egg noodles
3 tablespoons dark sesame oil
2 tablespoons peanut oil
2 green onions, thinly sliced on the diagonal
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as Sambal Oelek, or Srirachi
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
Cucumber slices, for garnish
Fresh cilantro leaves, for garnish
Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm.
Drain immediately and rinse with cold water until cool.
Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
In a small saucepan, heat the peanut oil over medium-low flame.
Add the green onions, ginger, garlic, and chili paste if using.
Cook and stir for a minute until soft and fragrant.
Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water.
Stir until the sugar is dissolved and the peanut butter has smoothed out.
If using Srirachi, mix in now.
Toss the noodles with the peanut sauce until well coated.
Serve at room temperature or chilled.
Garnish with the sesame seeds, cucumber slices, and cilantro.
Yield: 4 servings