Sesame Noodles

IMG_3548Oh, 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. IMG_3549

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.

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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.

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Sesame Noodles (modified from The New York Times)

1 pound Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, available in Asian markets

2 tablespoons sesame oil, plus a splash

3 ½ tablespoons soy sauce

2 tablespoons Chinese rice vinegar

tablespoons tahini

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.