I PROMISE you’ll love this recipe I made up। I was trying to recreate the fabulous and irresistible cold sesame noodles I loved when I lived in NYC. You make them and let me know if I succeeded, okay?
Katie’s Sesame Noodles
2 lb spaghetti (or you can use chinese egg noodles)
1 jar all natural salted peanut butter – crunchy is a nice touch
1/3 c. Low sodium soy sauce
1/2 c. Rice vinegar
1/4 c. red vine vinegar
1 c. Sesame Oil
6-10 shakes tabasco sauce (to taste)
6-10 large cloves garlic, crushed
4 or 5 inches of fresh ginger root, chopped into tiny pieces
2 bunches scallions, sliced into small, diagonal pieces
1 bunch cilantro, finely chopped
1 cucumber, chopped into longish, thin strips
Cook the pasta. While it’s cooking, make sauce. Empty jar of PB into large bowl. Add the liquids one by one, stirring after each. Adjust quantities to taste and consistency once you’ve mixed it all. It can look sticky and very viscous which is why I add the red wine vinegar. Add cilantro and crushed garlic, and mix into sauce.
Strain pasta when done (make it al dente, because you want it a bit underdone since you’re going to mix it a lot and don’t want it to fall apart). Dump pasta into bowl on top of sauce. With two large wooden spoons, gently mix it from bottom up, making sure to coat all the pasta – watch for clumping! We don’t like clumping!
Add most of the scallions, mix into pasta (see why you needed to make it al dente?!)
Put pasta into serving bowl, sprinkle leftover scallion on top. Arrange cucumbers around edge or all over top.
Eat a lot.
See you soon,
Katie
