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 Fine grated ginger
2 ts Minced garlic
2 ts Chili-garlic paste; to
- taste
1/2 Cucumber; peeled, seeded, in
- 1/8" X 1/8" X 2" sticks
1/4 c Chopped roasted peanuts

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.

By Sam Sifton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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