Sesame Noodles

By cooksalot

Ingredients

• 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 1/2 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
• 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

Preparation

Step 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. 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.