Takeout-Style Cold Sesame Noodles

from the New York Times Magazine (with modifications by Browncow)

Boil until barely tender, about 5 minutes:

1 pound fresh Chinese egg noodles (about 1/8" thick)

Drain noodles, rinse with cold water, toss with a splash of sesame oil.

Whisk together in large bowl:

3 T sesame oil
4 T soy sauce
2 T rice vinegar
3 T peanut butter
1 T sugar
1 T finely grated ginger
1 T minced garlic
1 T chili-garlic sauce

Put noodles in bowl and toss. Top with:

1/4 cup chopped peanuts
1/2 cucumber, peeled, seeded, cut into thin 2" sticks
1/2 cup chopped scallions


note: you can sub linguini for the Chinese egg noodles-- not quite as good, but still tasty.