Takeout-Style Sesame Noodles

Ingredients

• 1 pound noodles, frozen or (preferably) fresh
• 2 tablespoon ssesame oil, plus a splash
• \1 1/2 tablespoon ssoy sauce
• 2 tablespoon srice vinegar
• 2 tablespoon ssesame paste (preferably Chinese)
• 1 tablespoon smooth peanut butter
• 1 tablespoon granulated sugar
• 1 tablespoon finely grated ginger
• 2 teaspoon sminced garlic
• 2 teaspoon schile-garlic paste, chile crisp or chile oil, or to taste
• Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks
• 1/4 cup chopped roasted peanuts

Instructions

1. 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.
2. Drain noodles, rinse with cold water, drain again and toss with a splash of sesame oil.
3. 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 chile garlic paste.
4. Pour the sauce over the noodles and toss.
5. Transfer to a serving bowl, and garnish with cucumber and peanuts.

Tips

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. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.