Sesame Peanut Noodles
I'm not much of a pasta fan, but how can you not like anything that's got peanut sesame sauce on it?! This is a pretty simple take on a classic.
INGREDIENTS
¼ cup sesame seeds
¼ cup peanut butter
¼ cup toasted sesame oil
1/3 cup roasted peanuts, cashews, or whatever nuts you have
1/3 cup soy sauce
1 tbsp rice vinegar
1 tbsp mirin
2 medium garlic cloves
¼ tsp crushed red pepper flakes (or more if you like it spicy)
1 English cucumber, peeled
1 pound soba noodles (available fresh, frozen or dried and most Asian markets
¼ cup chopped fresh cilantro
¼ teaspoon freshly ground black pepper
3 scallions, green parts only, sliced 1/4 inch thick on an angle
PREPARATION
- Bring a large pot of salted water (1 teaspoon salt per quart of water) to a boil.
- Meanwhile, toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until they turn golden brown, about 5 minutes.
- In a food processor, combine the peanut butter, sesame oil, peanuts, soy sauce, vinegar, mirin or sherry, garlic, and red pepper flakes. Process to a purée. Stir in half the toasted sesame seeds.
- Cut the cucumber in half lengthwise and scoop out the seeds with a spoon; discard the seeds. Slice the cucumber halves crosswise about 1/4 inch thick; set aside.
- When the water comes to a boil, add the noodles and cook until tender, 4 to 5 minutes. Drain very well and dump into a bowl. Add the peanut mixture, cilantro, and black pepper, and toss to coat.
- Turn out onto a large platter and rrange the cucumber slices around the edge of the platter. Sprinkle the scallions on top and sprinkle the remaining sesame seeds on last.
Serve warm or at room temperature.
