Oh, hello there. It's been a while. And a lot has happened since my last post–I'm officially a California resident (not used to it yet), we moved into an apartment and bought a car (my first!) All very exciting, but one of the things I was most excited about when we found our place (which was a process, as anyone who's looked for housing in the Bay Area recently knows) was the fact that I could cook again. After staying with very generous family and friends for more than six weeks, you can bet that I was anxious to get back in the kitchen, and the first thing I made when we were moved in were these sesame noodles.
Sesame noodles were my go-to order from our local Chinese takeout in Brooklyn, and I haven't found a place in Oakland (yet) that makes the same kind–so when I found this recipe from the New York Times, it seemed to perfect to pass up.
These noodles come together in minutes and satisfied my craving for takeout Chinese exactly–now I just have to learn how to make scallion pancakes and I'll be all set.
Sesame Noodles (modified from The New York Times)
2 tablespoons sesame oil, plus a splash
3 ½ tablespoons soy sauce
2 tablespoons Chinese rice vinegar
1 tablespoons tahini
2 tablespoons smooth peanut butter
1 tablespoon sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chili-garlic paste, or to taste
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, 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, tahini, 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.