From the archive
12 ounces dried spaghetti or Chinese egg noodles
2 tablespoons peanut oil
2 teaspoons minced garlic
2 teaspoons grated ginger
1 cucumber, peeled and julienned
2 carrot, peeled and julienned
2 teaspoons white sesame seeds
2 scallions, green parts only, thinly sliced
3 tablespoons Chinese sesame paste (or 3 tablespoons tahini with an extra teaspoon of sesame oil)
2 tablespoons smooth peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons Chinese rice vinegar
2 teaspoons chili paste
2 tablespoons sugar
1/2 teaspoon ground Sichuan pepper (optional)
- Bring a pot of water to boil and cook egg noodles or spaghetti until al dente, or the minimum amount of time according to package instructions. Drain immediately, rinse with cold water, and drain again. Toss with 1 tablespoon of the peanut oil and set aside.
- Heat the other tablespoon of peanut oil in a small pan over medium heat. Gently cook the minced garlic and grated ginger until just fragrant, about 30 to 40 seconds. Remove from the heat and set aside.
- Prepare the sauce: In a medium bowl, combine the sesame paste, peanut butter, soy sauce, sesame oil, rice vinegar, chili paste, sugar, and optional Sichuan pepper. Add 3 tablespoons of water and whisk until the mixture is smooth. Stir in the cooked garlic and ginger.
- Pour the sauce over the noodles, add the cucumbers and carrots, and toss. Transfer to large bowl or deep serving dish and sprinkle the sesame seeds and scallions on top. You can serve the sesame noodles at room temperature or chill in the fridge for 1 to 2 hours before serving.
Notes: Leftovers will keep in the fridge for up to 3 or 4 days.