Chinese Ginger Sesame Noodles
2 tablespoons sesame paste (or chunky peanut butter)
2 tablespoons soy sauce (shoyu, tamari)
1/2 to 1 teaspoon brown sugar
2 teaspoons hot chili oil or chili paste
1 teaspoon Worcestershire sauce (use vegan version)
1 tablespoon garlic, minced
2 teaspoons fresh ginger, minced
3 tablespoons vegetable broth (or water)
1 large cucumber and/or 4-6 radishes.
1-2 teaspoons sesame seeds for garnish (optional)
4-6 servings of dry soba or udon noodles
Cook noodles until al dente. Rinse noodles with cold water and drain thoroughly. Divide into 4 to 6 portions and place each portion onto individual serving plates.
Combine all other ingredients in a bowl, then transfer to a food blender. Puree until ingredients are well mixed (less than 10 seconds).
Pour 1-1/2 to 2 tablespoon of pureed sauce onto each plate of noodles.
Slice cucumber thinly (peel only if skin is waxed) and arrange cucumber disks into an outer circle on each plate. Slice radishes thinly if using them, and do likewise.
Garnish: Sprinkle 1/4 teaspoon sesame seeds onto sauce in each plate, and serve.
Note: Remaining unused sauce keeps well covered in refrigerator for up to 1 week.
Best for hot summer days!
SO HOW'D IT GO?
I have been making a modified version of this recipe for a few years. I use more peanut butter, tamari, and worcestershire, leave out the sugar and chili oil. I spiral slice the cucumber and add green onion. Absolutely love it.
This recipe is fantastically yummy - will definitely be on regular rotation! I cut down on the chili paste and it took a lot less time to cook (more like 20 minutes rather than 40). Also, I mixed it into the noodles, along with black sesame seeds, before serving. I love that it got us to eat raw garlic and ginger, which must be so good for us, too!