|Prep Time||30 minutes|
|Cook Time||30 minutes|
|Total Time||2 hours|
This is among our most-requested dishes. We wouldn’t recommend eating this with your fingers, but you can make it part of a cocktail spread by serving the noodles in individual bowls or Chinese take-out containers with chopsticks in them.
|1||Tbsp. diced peeled fresh ginger|
|1||garlic clove, coarsely chopped|
|1||tsp. chile paste, Sriracha sauce, or ½ tsp. crushed red pepper flakes|
|½||cup smooth peanut butter, preferably natural|
|¼||cup soy sauce|
|2||Tbsp. Worcestershire sauce|
|1||Tbsp. rice vinegar|
|2||Tbsp. toasted sesame oil|
|¼||tsp. salt (optional)|
|¾||lb. fresh udon noodles, spaghetti, or linguine|
|1||Tbsp. vegetable oil|
|1||bunch scallions, green parts only, chopped|
|1||cucumber, peeled, seeded, and julienned|
|1||Tbsp. sesame seeds, toasted|
Culinate editor’s notes: Given the generous amount of sauce (more than a cup) this recipe makes — and given its fiery spiciness — you may wish to increase to amount of pasta called for, up to 1½ pounds. (The resulting noodle salad will thus feed 6 to 8 people.) Thin carrot matchsticks are also a nice addition to this salad.
This content is from the book In the Small Kitchen by Cara Eisenpress and Phoebe Lapine.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything