This dish can be prepared in the time it takes to boil the noodles...literally!
Tender pasta soaks up a spicy sesame peanut sauce to create a chewy noodle dish with a crunchy peanut finish. The noodles will be sitting in what might appear to be excess liquid at first. Be patient because they will soak up a lot of it within a half-hour. Serve the noodles immediately if you like them “wet” and do not mind if they are warm. Ideally, make them a few hours ahead of time and refrigerate them if you like them to be a bit drier and cold. These noodles are outstanding as-is for a side dish or the main event, but just as good with some hacked chicken tossed in the sauce for a full-meal masterpiece.
Equipment: cutting board; chef’s knife; wet and dry measuring cups; measuring spoons; blender or food processor; stockpot; colander; large mixing bowl; tongs
Ingredients:
1 pound noodles, such as spaghetti or linguine
2 tablespoons sesame oil
½ cup canola oil
½ cup creamy peanut butter
½ cup strong brewed tea
4 garlic cloves, peeled and trimmed
½ cup soy sauce
¼ cup white wine vinegar
3 tablespoons sugar
1 teaspoon finely ground black pepper (½ teaspoon for not spicy)
1 bunch scallions, chopped (white and green)
1 cup coarsely ground peanuts
1 can sliced water chestnuts (drained) or 1/3 cup finely diced jicama (optional)
sesame seeds for garnish (optional)
1. In a large pot, bring salted water to a boil and cook ramen according to the package. Strain the noodles, rinse with cold water, drain thoroughly, and transfer to a large mixing bowl. Toss with sesame oil and set aside.
2. In a blender, combine the canola oil, peanut butter, and tea. Then add in the garlic, soy sauce, vinegar, sugar, and black pepper. Blend well. Taste and correct the seasoning to your liking.
3. Pour the mixture over the noodles and toss well to coat.
“The noodles will be sitting in what might appear to be excess liquid at first. Be patient because they will soak up a lot of it within a half-hour. Serve the noodles immediately if you like them 'wet' and do not mind if they are warm. Ideally, make them a few hours ahead of time and refrigerate them if you like them to be a bit drier and cold.”
4. Stir in the scallions, peanuts, and optional water chestnuts or jicama, and combine well. Sprinkle with sesame seeds, if desired.
Makes 4-8 servings.
“Dress noodles first with oil for a noodle salad. Whether you are making sesame noodles or a classic Italian picnic pasta salad, dress the noodles first with a light drizzle (1-2 tablespoons) of oil before you add the other components. This will prevent the noodles from sticking and, in the case of this recipe, add another layer of flavor (sesame oil for sesame noodles).”
