Open Sesame Noodles
As in, open the refrigerator door in the middle of the night and eat them right out of the container. Classically, this dish is made with fresh or even frozen Chinese egg noodles, which are pretty easy to find in Chinese markets. But, for me at least, this is an impulse dish. I keep the sauce in a jar in the fridge so that I can throw this together with any kind of noodles from spaghetti to instant ramen. Last time I made it I used number 15 perciatelli. The key is to cook the noodle al dente, then immediately rinse with cold water, drain, then lube with toasted sesame oil. Skip that and the noodles will be gummy no matter what. Note: Although this recipe makes plenty of sauce for two, you may want to go as much as triple here so that you can keep some refrigerated in a jar for next time. This recipe first appeared in EveryDayCook. Photo by Lynne Calamia
- Time: 20 min
- Servings: 2
Source: Alton Brown
Ingredients
- ounces dry pasta or 1 pound of fresh Chinese egg noodles, cooked al dente
- smooth peanut butter
- tablespoons soy sauce
- tablespoons toasted sesame oil
- tablespoon plus 1 teaspoon chile-garlic paste, like sambal oelek
- grams freshly grated ginger
- to 4 cloves garlic
- tablespoon rice wine vinegar
- tablespoon sugar
- tablespoon sesame seeds
- cucumber, seeded and thinly sliced
- Toasted peanuts, crushed
- Red pepper flake
- Scallions, sliced on the bias