Simple Sesame Noodles

I like these simple noodles as is, but they would also pair well with some extra vegetables like sliced water chestnuts, broccoli, baby corn, or thinly sliced red pepper. Poaching some chicken breast to toss in would also be a nice addition.

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• 12 ounces (3/4 of a bag, typically) spaghetti or fresh Chinese egg noodles

• 1 medium cucumber, peeled and cut into 2 inch thin pieces

• Several scallions (green onions), sliced thin for garnish

• 2 tbsp (30ml) sesame oil

• 1 extra large spoonful tahini 

• 1 extra large spoonful creamy unsalted peanut butter

• 2 tbsp (30ml) sugar, plus more to taste

• 3 tbsp (45ml) soy sauce, plus more to taste

• 1 tbsp (15ml) minced ginger

• 1 tbsp (15ml) rice vinegar

• 1 tsp (5ml) sriracha to taste, depending on your heat tolerance

• ½ teaspoon freshly ground black pepper, or more

• 3 tbsp (45ml) sesame seeds, toasted

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1. Bring a large pot of well salted water to a boil.

2. Peel and slice cucumbers and scallions and set aside.

3. Put a dry nonstick pan on low heat and add sesame seeds, toasting until fragrant and light brown but not burning, about 5 minutes. Turn off heat and set aside.

4. Once water boils, add pasta and cook until al dente. While pasta is cooking, in a large bowl whisk together sesame oil, tahini, peanut butter, sugar, soy, minced ginger, vinegar, sriracha and black pepper in a large bowl. Add hot water to sauce if needed to thin the sauce - the desired consistency should be a light beige color and creamy but not too thick, more liquid than cream. Taste sauce - I like mine to taste fairly sweet. Gently add more sugar for sweet, soy for salt, and vinegar for tang until it tastes good to you. 

5. When pasta is done, drain and run quickly under cold water. Add pasta to the bowl and toss with sauce, cucumber, most of your sesame seeds (keeping some aside for a final garnish if you want) and any other veggies or chicken you may be including until well coated. 

6. Put your bowl of noodles in the fridge for 10-15 minutes until lukewarm. 

7. Sprinkle noodles with extra black pepper, a few drizzles of sesame oil, last sesame seeds, and scallions. Serve room temperature.

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