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Takeout-Style Sesame Noodles

Source of Recipe

"The Essential New York Times Cookbook" by Amanda Hesser


List of Ingredients

◦ 1 pound Chinese lo mein egg noodles (⅛ inch thick), frozen or, preferably fresh (available in Asian markets)
◦ 2 tablespoons Asian sesame oil, plus a splash
◦ 3 � tablespoons soy sauce
◦ 2 tablespoons Chinese rice vinegar, or other unseasoned rice vinegar
◦ 2 tablespoons Chinese sesame paste or tahini
◦ 1 tablespoon smooth peanut butter
◦ 1 tablespoon sugar
◦ 1 tablespoon finely grated fresh ginger
◦ 2 teaspoons minced garlic
◦ 2 teaspoons chile-garlic paste (sambal oelek) or to taste
� cucumber, peeled, halved lengthwise, seeded, and cut into ⅛-by-⅛-by-2-inch sticks
◦ � cup chopped roasted peanuts


Recipe

Bring a large pot of water to a boil. Add the 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.

Whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic, and chile-garlic paste in a medium bowl.

Pour half the sauce over the noodles and toss. Add more sauce as desired. Transfer to a serving bowl, and garnish with the cucumber and peanuts.

Serves 4 as a main course