Sesame Noodles
Beth
At Floyd Fest one year there was a vendor selling these noodles. I remember them being topped with finely chopped vegetables. I believe it's all I ate for three days. This may not be the exact recipe, but it is close.
| 1 pound Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, available in Asian markets (I used a good spaghetti) 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 (this stuff is hot as hell...might want to start with less) Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks ¼ cup chopped roasted peanuts |
Bring a large pot of water to a boil. Add noodles and cook until barely tender; 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. Can be eaten hot, cold or room temperature. I think any vegetables could be chopped and added as topping.
Shopping notes: I didn't find Chinese egg noodles in Kroger, but had found other versions of this recipe that said spaghetti was okay to use as well. Kroger does carry Joyva roasted sesame paste, or tahini, and Huy Fong chili garlic sauce. I used seasoned rice wine vinegar and left out the sugar.