Takeout-Style Sesame Noodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, available in Asian markets
2 T. sesame oil, plus a splash
3 1/2 T. soy sauce
2 T. Chinese rice vinegar
2 T. Chinese sesame paste
1 T. smooth peanut butter
1 T. sugar
1 T. finely grated ginger
2 tsp. minced garlic
2 tsp, 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 c. chopped roasted peanuts
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Directions: |
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. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Note: if substituting dried linguine noodles or such, don't use a full pound. One-half or a little more should be plenty.
You can get a similar "feel" by substituting thick (or standard) spaghetti for Chinese noodles, substituting toasted sesame oil for the paste (but don't omit the peanut butter, smooth or crunchy), adding cayenne pepper if you don't have chili-garlic paste, and using any thin, crunchy vegetables to garnish, including beansprouts, fresh cilantro, etc.
Add a fairly minimal amount of the sauce to the noodles when they're still warm. Chill the under-sauced noodles until you are ready to serve, and then mix in as much extra sauce as you need -- no dryness!
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