Sesame Noodles

Ingredients

8 oz. noodles, Japanese udon noodles work well here, but linguini will do as well

1 tablespoons sesame oil, plus a splash

2 ½ tablespoons soy sauce

2 tablespoons Chinese rice vinegar

2 tablespoons tahini

1 tablespoon peanut butter

1 tablespoon granulated sugar

1 tablespoon finely grated ginger

2 teaspoons minced garlic

3 teaspoons chile-garlic paste, chile crisp, or chile oil, 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

1/4 cup chopped cilantro or green onions. (optional)

Directions

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, cilantro, and peanuts.

This dish will travel well. Serve it at a picnic, allowing guests to garnish with choice of grilled chicken, cilantro, Sriracha, etc.