Cold Noodles with Sesame Sauce

Name: Cold Noodles with Sesame Sauce
Yield: makes 4 servings
Ingredients: Salt to taste; 1 pound cucumber; 3/4 pound long pasta, such as linguine, or 1 pound fresh Chinese egg noodles; 2 tablespoons dark sesame oil; 1/2 cup tahini, peanut butter, or a combination; 2 tablespoons sugar; 3 tablespoons soy sauce, or to taste; 1 teaspoon peeled and minced fresh ginger, optional; 1 tablespoon rice or wine vinegar; Hot dark sesame oil or Tabasco sauce to taste; 1/2 teaspoon black pepper, or more to taste; At least 1/2 cup minced scallion for garnish

December 14, 2011

A perfect start to a Chinese meal, this can be prepared almost entirely in advance, varied in a number of ways, and even served as a main course if you like. Though it can be made with peanut butter (the natural kind, please, with no added sugar or fat), it’s easy enough to buy sesame paste (tahini) at health food stores, stores specializing in Middle Eastern or Asian ingredients, and even supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold at Asian food stores (and, increasingly, supermarkets) and belongs in every refrigerator. Chinese egg noodles are sold fresh at almost every Chinese market, most Asian supermarkets, and even many ordinary supermarkets. Regular dried pasta makes a good substitute here.

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