Noodle Mania

I am practicing my noodle making skills to teach a few neighborhood friends while exploring more recipes...

https://cooking.nytimes.com/recipes/9558-takeout-style-sesame-noodles

https://thewoksoflife.com/homemade-rice-noodles/

https://thewoksoflife.com/vegetarian-singapore-noodles/

https://kitchendreaming.com/homemade-asian-rice-noodles/ 

https://content.ctpublic.org/recipes/extruded-pasta-dough/

https://www.recipesfromitaly.com/make-italian-homemade-pasta/

 

Ingredients

Yield: 4 servings

• 1pound noodles, frozen or (preferably) fresh
• 2tablespoons sesame oil, plus a splash
• 3½tablespoons soy sauce
• 2tablespoons Chinese rice vinegar
• 2tablespoons Chinese sesame paste
• 1tablespoon smooth peanut butter
• 1tablespoon granulated sugar
• 1tablespoon finely grated ginger
• 2teaspoons minced garlic
• 2teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
• Half a cucumber, peeled, seeded and cut into ⅛-inch by ⅛-inch by 2-inch sticks
• ¼cup chopped roasted peanuts

Ingredient Substitution Guide

Preparation

1. Step 1

   Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.

2. Step 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. Step 3

   Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber (or scallions*) and peanuts.

Tip: The Chinese sesame paste called for here is made of toasted sesame seeds; it is not the same as tahini, the Middle Eastern paste made of plain, untoasted sesame. But you could use tahini in a pinch. You need only add a little toasted sesame oil to compensate for flavor, and perhaps some peanut butter to keep the sauce emulsified