Ingredients
8 ounces thin fresh Chinese wheat noodles
1 teaspoon sesame oil, plus 3 tablespoons
1/2 cup sesame seeds
1 1/2 tablespoons minced fresh ginger
2 cloves garlic, minced
3 scallions, white part minced, green part thinly sliced
1/2 cup smooth peanut butter
3 tablespoons soy sauce
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 to 2 teaspoons Chinese chili paste or hot bean paste (or to taste)
1/2 teaspoon black pepper
Preparation
1. Cook noodles in 4 quarts rapidly boiling water until tender, for 4 to 5 minutes. Drain in colander, rinse with cold water, and drain again. In bowl, toss noodles with 1 teaspoon sesame oil. Refrigerate. 2. Lightly toast sesame seeds in dry skillet. In food processor, place 5 tablespoons seeds, plus ginger, garlic, white scallions, peanut butter, 1/2 cup water, soy sauce, vinegar, sugar, chili paste, pepper and remaining oil. Process until smooth. Sauce should be highly seasoned and pourable. Refrigerate. 3. Divide noodles among 4 bowls, and pour sauce over them. Sprinkle scallion greens and remaining sesame seeds on top.
