Master Recipe
Cold Sesame Noodles
serves 4 to 6
NOTE: Smooth
peanut butter (use a natural brand without added sugar) is a better
substitute for difficult-to-find Chinese sesame paste than the
somewhat bland Middle Eastern—style tahini. But if you can find
real Chinese sesame paste, by all means use it. We like some heat
in the sauce (it helps to cut the richness), but you can omit the
hot sauce if you prefer. Toasting the sesame seeds in a dry skillet
until they achieve a rich golden color will boost their
flavor.
1 tablespoon salt
1 pound fresh Chinese egg noodles (the width of spaghetti) or 3/4 pound dried Italian spaghetti
2 tablespoons Asian sesame oil
1/2 cup smooth natural peanut butter
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon rice vinegar
1/2 teaspoon hot sauce, such as chili paste or Tabasco, or more to taste
1/2 cup hot water, or more
4 scallions, white and light green parts, finely chopped
2 tablespoons sesame seeds, toasted
INSTRUCTIONS:
1. Bring 6 quarts water to a boil in large pot. Add salt and noodles and cook until noodles are just tender, 3 to 4 minutes. (If using dried Italian spaghetti, cook noodles until quite soft, about 15 minutes.) Drain thoroughly and toss with oil. Cool to room temperature. Cover and refrigerate until ready to use, at least 2 hours and up to 1 day.
2. Place peanut butter, soy sauce, sugar, vinegar, and hot sauce in blender or food processor. Process until smooth. With motor running, add water, 1 tablespoon at a time, until sauce is the consistency of heavy cream. Scrape sauce into large bowl and set aside for 30 minutes to allow flavors to blend. (Can be covered and set aside for several hours. Stir in hot water, a tablespoon at a time, if sauce thickens.)
3. When ready to serve, separate noodles with your fingers and then toss them with peanut sauce and scallions. Sprinkle with sesame seeds and serve immediately.