Takeout-Style Sesame Noodles

INGREDIENTS   

• 1 lb. thin noodles
• 2 T. sesame oil + splash
• 3 ½ T. soy sauce
• 2 T. Chinese rice vinegar
• 1 T. sesame seeds 
• 1 T. smooth peanut butter
• 1 T. sugar
• 1 T. finely grated ginger
• 2 t. minced garlic
• 2 t. chili-garlic paste, or to taste
• half a cucumber, peeled, seeded, and cut into matchsticks
• ¼ cup chopped roasted peanuts  

DIRECTIONS  

1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. 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 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
3. Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

Recipe Author: NYT Cooking