2018 RECIPE THREE: Thursday January 4th - takeout style sesame noodles

BACK STORY:
I wanted to make this as a substitute for regular spaghetti with red sauce (not that I eat that often anyway), and had the sauce ingredients on hand. It also fit well with the smashed cucumbers recipe so I made them both on the same night.

NOTES:
I enjoyed this but the noodles got a little pasty, like there wasn't enough sauce to keep them gooey and the sauce just got sucked up and became a lump in the bowl. Even so it was delicious and easy to make. I ate the noodles and cucumbers separately but smooshed the leftovers together in one bowl so wonder if the cucumbers' sauce will help the noodles. I also used tahini instead of the sesame paste, and it seemed delicious even with the substitution.

STARS: 
3 out of 5. Good flavor but not something I'd make often.

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

INGREDIENTS

• 1 pound Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, available in Asian markets
• 2 tablespoons sesame oil, plus a splash
• 3 ½ tablespoons soy sauce
• 2 tablespoons Chinese rice vinegar
• 2 tablespoons Chinese sesame paste
• 1 tablespoon smooth peanut butter
• 1 tablespoon sugar
• 1 tablespoon finely grated ginger
• 2 teaspoons minced garlic
• 2 teaspoons chili-garlic paste, or to taste
•  Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
• ¼ cup chopped roasted peanuts

• 
  
• PREPARATION

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. 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. Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.