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 Ginger; fine grated
      2 ts Garlic; minced
      2 ts Chili-garlic paste; to
           - taste
    1/2    Cucumber; peeled, seeded, in
           - 1/8 x 1/8 x 2" sticks
    1/4 c  Peanuts; chopped, roasted
 
  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.
  
  Recipe by Sam Sifton
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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