This recipe, a remarkable approximation of take-out sesame noodles, was closely adapted from a recipe in the New York Times. Ingredients
1 pound spaghetti or linguine
1 tablespoon salt
3 tablespoons toasted sesame oil
1/3 cup soy sauce, plus more for serving
3 tablespoons brown rice vinegar
1/3 cup smooth peanut butter
1/2 tablespoon sugar
1.5 tablespoons finely grated ginger
2 teaspoons minced garlic
3 teaspoons chili-garlic sauce
1/4 teaspoon red chili powder (or cayenne) or to taste
carrots, cucumbers, or other crunchy vegetables, very thinly sliced
In a medium bowl, whisk together the sesame oil, soy sauce, rice vinegar, peanut butter, sugar, ginger, garlic, chili-garlic sauce and chili powder.
Bring a large pot of water to a boil. Add salt and noodles and cook until barely tender, following package directions. Drain, rinse with cold water, drain again and place in a large bowl. Toss with a small amount of the sauce, cover and set aside until needed.
When ready to eat, whisk the sauce and pour it over the noodles. Toss and serve with additional soy sauce. Top with the crunchy vegetables.
If there are left overs, serve cold, livening up the noodles with additional soy sauce.