Sesame Noodles √
Serves 8 as a side dish, 4 to 6 as a main dish with add-ins.
Note: It took quite a few attempts to get the right balance of flavor and consistency for this perennially popular Asian noodle dish. Success had clearly been attained when my son took a first bite and said, “Put this in the book — I command you.” After a gentle reminder about the best and most appropriate ways to ask people to do something, here it is. You can prepare noodles ahead of time and let them sit for up to three hours, but if you’re using add-ins, toss them in right before serving. From “The Mom 100 Cookbook,” by Katie Workman (Workman Publishing).
For the sesame sauce:
• 1 (2-in.) piece peeled fresh ginger
• 3 garlic cloves
• 2 tbsp. light or dark brown sugar
• 1/3 c. creamy peanut butter
• 2 tbsp. rice vinegar or sherry vinegar
• 2 tbsp. regular or low-sodium soy sauce
• 1/2 to 1 tsp. chili pepper sauce, suce as Sriracha or Tabasco
• 3 tbsp. vegetable, peanut or canola oil
• 2 tbsp. Asian (dark) sesame oil, divided
For the noodles:
• Kosher or coarse salt, optional
• 1 (16-oz.) pkg. dried thin spaghetti, or any pasta you like, such as rotini or linguine