Kids

Cold Sesame Noodles  

This Szechwan dish is traditionally made with toasted sesame paste, but pure, organic peanut butter has been substituted here with good results. One secret of this light but flavorful rendition is to dress the noodles just before serving them, even if you have chilled the noodles with sesame oil. Kids are bound to love this dish with its creamy, peanut buttery flavor. A great one to experiment with udon noodles.

Can be prepared in 45 minutes or less.

Ingredients:
2 tablespoons ground peanut butter (or 100% peanut butter in jar)
2 1/2 tablespoons Asian (toasted) sesame oil
1 1/2 tablespoons soy sauce
1/4 cup water
2 teaspoons minced garlic (or more to taste)
2 teaspoons minced peeled fresh ginger
2 teaspoons rice vinegar
1 teaspoon sugar
1/4 teaspoon Asian chili paste or dried hot red pepper flakes
3/4 pound udon noodles (or very fine whole wheat pasta)
1 small cucumber, peeled, seeded and cut into slivers

Directions:
In a blender blend together the peanut butter, 2 tablespoons of the sesame oil, the soy sauce, the water, the garlic, the gingerroot, the vinegar, the sugar, the chili paste, and a pinch of salt.

In a kettle of salted boiling water cook the noodles until they are al dente, drain them in a colander, and rinse them well under cold water. Drain the noodles well, in a bowl toss them with the remaining 1/2 tablespoon sesame oil, and mound them on a platter. Drizzle the noodles with the sesame mixture and sprinkle them with the cucumber slivers.

Serves 4 as a main dish and 8 as a first course.

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