The heat index is going to hit 100º today in Minneapolis. That's too hot to turn on the oven. That's too hot to fire up the grill. But it is the perfect temperature to make Sam Sifton's cold sesame noodles.
1 pound Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh
2 tablespoons sesame oil, plus a splash
3 ½ tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chili-garlic paste, or to taste
Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
¼ cup chopped roasted peanuts
- 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.
- In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
- Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
Pairing: An ice cold Chinese beer!