Recipe: Peanut Noodles

PEANUT NOODLES
Source: Eat This Book: Cooking With Global Fresh Flavors by Tyler Florence

1 pound spaghetti or Chinese egg noodles
2 tablespoons peanut oil
2 scallions, thinly sliced on the diagonal, plus more for garnish
1-inch piece fresh ginger, minced
3 cloves garlic, minced
About 1 teaspoon Asian chili paste or to taste (optional)
2 tablespoons light or dark brown sugar
1/2 cup creamy peanut butter (may use natural peanut butter)
2 to 3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar (optional)
6 to 10 tablespoons hot water
3 tablespoons toasted sesame oil
1 tablespoon sesame seeds
Cucumber slices
Fresh cilantro or mint leaves

Cook the pasta and drain well. If a cold dish is desired, rinse under cold running water to cool.

In a small pot over medium-low heat, heat peanut oil. Add scallions, ginger, garlic and chili paste and cook, stirring, for 1 minute.

Add brown sugar, peanut butter, soy sauce, vinegar and 6 tablespoons hot water. Stir until sugar is dissolved and mixture smooths out.

Remove from the heat. If necessary, add additional hot water, 1 tablespoon at a time, to achieve the desired consistency.

Return the noodles to the pot in which they were cooked, add the sesame oil and toss to coat. Add as much of the peanut sauce as desired and toss again to coat.

Transfer to a serving bowl or individual plates and sprinkle with additional scallions, sesame seeds, cucumber and cilantro or mint. (May cover and refrigerate up to several hours.)

Makes 6 servings