Cold Sesame Noodles

DIANA KONOPKA

Institutional and Major Gifts Director

About Diana: I oversee timely submission of general operating and restricted grants and reports for government and national foundation sources, managing forecast for government and national funding, and researching new sources of support.

Things You Need:

1 LB FRESH NOODLES Spaghetti is easiest to handle

A SPLASH + 2 TBSP SESAME OIL

3 1/2 TBSP SOY SAUCE

2 TBSP CHINESE RICE VINEGAR (Or white wine or apple cider vinegar; lime or lemon juice would work equally as well)

2 TBSP CHINESE SESAME PASTE

1 TBSP PEANUT BUTTER Smooth or chunky, with or without sugar; if your peanut butter doesn’t have sugar, add up to a TBSP

2 TSP GINGER Finely grated (Optional)

2 TSP CHILI-GARLIC PASTE

HALF A CUCUMBER Peeled, seeded, and cut in 1/8-inch x 1/8-inch x 2-inch sticks

¼ CUP ROASTED PEANUTS (Optional)

About the Recipe:

This is a variation on Sam Sifton New York Times Cooking with substitutions from my pantry. On occasion I substitute 2 TBSP of peanut butter for the sesame paste—just add a dash more sesame oil to amp up the flavor. Feel free to be liberal with the chili-garlic paste. You can also add red pepper flakes, tabasco, or Frank’s Hot Sauce. I leave these out to meet the palate of my preschooler and then season to taste after the fact. You can also use anything crunchy to substitute for the cucumber—celery tossed with sesame oil is delicious. Finally, add 1/4 cup roasted peanuts on top if you’d like.

Directions:

1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again, and toss with a splash of sesame oil.

2. In a medium bowl, whisk together the remaining 2 TBSP sesame oil, soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic, and chiligarlic paste.

3. Pour sauce over noodles and toss. Transfer to a serving bowl and garnish with cucumber and peanuts.

NOTE: Good immediately but better overnight. Right now, I like to serve this with a soft-boiled egg and a giant heap of kimchi.