This is always a hit with friends and my kids, and it’s very easy to make. In China, I make this sauce with just sesame paste, a delicious sauce that’s freshly pressed from white sesame seeds — you could call it “sesame butter.” In the States and elsewhere, it’s hard to find good sesame paste and it’s better not to substitute tahini, which is a little too bitter in these quantities. So I’d recommend trying to locate the paste at your local Asian grocer or on Amazon, or substituting good quality peanut butter.
Peanut Sesame Noodles
Serves 4
1 package Italian spaghetti or Chinese noodles, dried or fresh
1/2 cup of julienned cucumber (English or baby variety preferred)
1/3 cup of good-quality, no sugar added peanut butter
1/3 cup of Chinese sesame paste (if you don’t have Chinese sesame paste, don’t substitute tahini but you may double the quantity of peanut butter)
1 tbs white granulated sugar (if your peanut butter already has sugar in it, omit)
1/2 cup hot water
1/2 cup soy sauce
1/4 cup sesame oil
2-3 cloves garlic, minced
1 tsp fresh ginger, minced
Optional garnish:
1 tbs green part of scallions, chopped
1 tsp ground chili or chili flakes
Cook the Pasta/Noodles
Cook the pasta/noodles according to the directions provided on the box/package.
Make the Sauce
Place the peanut butter and sesame paste in a large bowl and use a whisk to mix in hot water, little by little, stirring in one direction. Add the soy sauce, sesame oil, sugar, garlic, and ginger, and stir until well-blended. Add the pasta/noodles and cucumbers and mix, using chopsticks or tongs. Garnish with the scallions.
Serve at room temperature or refrigerate for 1 hour and serve cold!
