Peanuts, 1/4 c, roasted, cooled, and then crushed slightly
Spaghetti or some other noodles such as udon or fresh Chinese
optional: bean sprouts, tofu, cilantro, sesame seeds, and/or scallions
Soy sauce, <4 T
Rice vinegar, 2 T
Toasted sesame oil, 1 T
Peanut butter, 2 T
sugar, 1 T
Ginger, 1 T finely grated
Garlic, 2 T grated or minced
Sambal olek, 1 T or other Chile paste
Miso, 1 T optional
Heat water for noodles.
Toast peanuts, cool and then crush with heavy rolling pin. Wrap/cover nuts with parchment paper to prevent scattering as you hit them with rolling pin. Put on dish and set aside.
Whisk together sauce ingredients. Can dilute with 1-2 T water if you like.
Cut up peeled and seeded cucumbers into small batons. Additional options include: Bean sprouts, tofu, cilantro, sesame seeds, and/or scallions would be welcome accompaniments to top noodles for serving.
Cook noodles. Drain and rinse with cold water. Drizzle with sesame oil and stir around to cover — to prevent noodles from sticking.
Mix in some of the sauce and coat. This is a good way to store for another day.
Add in more sauce when ready to serve. Top with cucumbers, and whatever else you have in mind.
To serve with baked tofu:
Preheat oven to 375 degrees.
Press tofu, and cut into slices.
Stop making sauce before adding peanut butter. Dip both sides of tofu slices in and place on parchment lined baking sheet. Roast for 15+ minutes, turning once.
Source: NYT Sam Sifton’s Takeout Style Sesame Noodles