Ted Allen's Sesame Peanut Noodles

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• kosher salt, for boiling
• 1/4 cup sesame seeds
• 1/4 cup peanut butter
• 2 tablespoons toasted sesame oil
• 1/3 cup roasted peanuts or 1/3 cup roasted cashews
• 1/3 cup low sodium soy sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon mirin or 1 tablespoon sherry wine
• 1 -2 medium garlic clove
• 1/4 teaspoon crushed red pepper flakes (or more if you like it spicy)
• 1 english cucumber, peeled (also called hothouse cukes the long, skinny ones)
• 1 lb soba noodles
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon fresh ground black pepper
• 3 scallions, green parts only, sliced 1/4 inch thick on an angle
• honey, to taste (optional)

Recipe

• 1 bring a large pot of salted water (1 teaspoon salt per quart of water) to a boil.
• 2 meanwhile, toast sesame seeds in a dry skillet over medium heat, stirring frequently, until they turn a light golden brown, about 4-5 minutes.
• 3 combine peanut butter, sesame oil, peanuts, soy sauce, vinegar, mirin or sherry, garlic, and red pepper flakes in your food processor and puree stir in half the toasted sesame seeds.
• 4 cut cucumber in half lengthwise and scoop out the seeds with a spoon; discard the seeds. slice cucumber halves crosswise about 1/4 inch thick and set aside.
• 5 when the water comes to a boil, add noodles and cook until tender, about 4 to 5 minutes. drain very well and add noodles to a bowl. add mixture from food processor, cilantro, and black pepper, and toss to coat.
• 6 turn out onto a large platter. arrange the cucumber slices around the edge of the platter and sprinkle with scallions and the remaining sesame seeds. serve warm or at room temperature.