Takeout-Style Sesame Noodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound noodles, frozen or (preferably) fresh
2 tablespoons sesame oil, plus a splash
3 ½ tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons 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
¼ cup 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
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:10 |
Personal
Notes: |
Personal
Notes: Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout. “The art is in the balance,” Mr. Schoenfeld said at the time, “between the salt and sweet, the sweet and the fire, and the fire and the acidity.”
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