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Cold Sesame Noodles

 
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Cold Sesame Noodles
Gourmet September 1991

3 tablespoons soy sauce
2 tablespoons rice vinegar or white-wine vinegar
1/2 teaspoon dried hot red pepper flakes
2 tablespoons firmly packed brown sugar
1/2 cup creamy peanut butter
1 tablespoon Oriental sesame oil
1 tablespoon grated peeled fresh gingerroot
1/2 cup chicken broth
1 pound linguine or lo mein noodles
Chopped scallion and cucumber for garnish

In a saucepan combine the soy sauce, vinegar, red pepper flakes, brown sugar, peanut butter, oil, gingerroot and broth, and simmer the mixture, stirring, until it is thickened and smooth, and let it cool slightly.
In a kettle of boiling salted water cook the noodles until they are al dente, drain them in a colander, and rinse them under cold water. Drain the noodles well, transfer them to a bowl, and toss them with the sauce. Serve the noodles at room temperature and garnish them with the scallion and cucumber. Serves 4 to 6.

Featured Archive Recipes:
Mark Bittman's Cold Noodles with Sesame Sauce
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Szechuan Noodles with Peanut Sauce
 

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