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Ingredients
Kosher salt
1 pound spaghetti
or Chinese egg noodles
2 tablespoons
toasted sesame oil
1 garlic clove,
peeled
1 (1-inch) piece
peeled fresh ginger
1/2 cup smooth
peanut butter
1/4 cup soy sauce
2 tablespoons
dark brown sugar
1 tablespoon rice
vinegar
3/4 teaspoon
crushed red pepper
1/4 cup hot water
1 Kirby cucumber,
halved and sliced
1 cup shredded
cooked chicken
6 scallions
(white and green parts), sliced
1/4 cup
dry-roasted peanuts, chopped
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Directions
Game Plan: Make the
sauce while the noodles cook.
Bring a large pot of cold water to a boil over
high heat. When the pasta water boils, salt it
generously, add the spaghetti or noodles, and
cook, stirring occasionally, until al dente.
Drain and rinse under cold running water. Put
the spaghetti in a large bowl and toss with the
sesame oil.
To
make the Peanut Sauce: In a blender drop in the
garlic and ginger while the motor is running.
When the chopping is complete, stop the machine
and add the peanut butter, soy sauce, brown
sugar, vinegar, and red pepper. Process until
smooth, then--with the blender running--slowly
pour in the water.
To
serve, toss the spaghetti with the Peanut Sauce,
then top with the cucumber, chicken, scallions,
and peanuts.
Cook's Note: Toasted sesame oil delivers
richness and intensity to our sesame sauce with
just a drizzle. Maintain its punch by storing it
in your refrigerator. |
