This takes us back to another time in NYC when the corner Chinese takeout’s cold sesame noodle was the most affordable and quick option on a weekday night. The simplicity of that dish was only matched by how filling it was. This version, taken from Hetty Lui McKinnon in the NYTimes, is a little more intricate and can be spiced up with sweet chili sauce, jalapeños or hot sauce, but it tastes great and is also very satisfying.
For this you’ll need: 10 oz Soba Noodles, 1 medium cucumber (sliced into thin matchsticks), 1 medium red bell pepper (sliced into 1/8″ pieces), 2 Tbsp sesame oil, 4 scallions (sliced), 1/2 cup dry roasted & salted peanuts (crushed into smaller pieces), 1/2 cup smooth peanut butter, 1/2 c soy sauce, 2 Tbsp maple syrup, 2 Tbsp lime juice, 2-3 tsp sweet chili sauce/hot sauce/chili powder, 1 garlic clove (grated).
Bring a pot of salt water to a boil and cook the noodles per the package instructions. Drain and rinse with cold water and set aside to cool.
In a medium bowl combine the peanut butter, lime juice, soy sauce, chili/hot sauce, maple syrup, 1 Tbsp sesame oil and grated garlic. Have about 1/2 cup of water standing by and gently whisk the mixture together adding the water 1 Tbsp at a time until the mixture is smooth and pourable. Add in more soy sauce or chili/hot sauce to taste.
Place your chopped cucumber and red pepper into a large serving bowl. Add the noodles and 1 Tbsp sesame oil and combine everything together using two serving spoons or even your hand to ensure everything mixes to together well.
Add the peanut sauce and stir everything together. At this point you can further chill the whole mixture by placing it in the fridge for a while or serve right away.
When serving, top with sliced scallions and crushed peanuts and some additional soy on the side.
Dinner at Our Place 