Sesame Noodles with Sweet Peppers and Cucumbers
(from transcendent’s recipe box)
Source: cook's illustrated (from RecipeThing user bramble)
Serves 4 peopleIngredients
- 1 medium red bell pepper
- 1 medium cucumber
- 1/4 cup sesame seeds
- 1/4 cup chunky peanut butter
- 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon minced fresh ginger
- 5 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon hot pepper sauce (such as Tabasco)
- 2 tablespoons light brown sugar lightly packed
- water, hot
- 1 tablespoon table salt
- 1 pound fresh Asian noodles or 12 ounces dried spaghetti
- 2 tablespoons toasted sesame oil
- 4 scallions , sliced thin on diagonal
- 1 medium carrot , grated
- 1 tablespoon chopped fresh cilantro leaves
Directions
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Core, seed, and cut into 1/4-inch slices 1 medium red bell pepper; peel, halve lengthwise, seed, and cut crosswise into 1/8-inch slices 1 medium cucumber. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or workbowl aside.
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Bring 6 quarts water to boil in stockpot over high heat. Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold running tap water until cool to touch; drain again. In large bowl, toss noodles with sesame oil until evenly coated. Add bell pepper, cucumber, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds and chopped fresh cilantro, and serve.