Once again, I was inspired by a NYT recipe to try cooking something.* Specifically, sesame noodles.  In the food wasteland where we now reside, I have missed Asian and Mexican food with a longing akin to a small child for its teddy bear.   So, when I saw this recipe I had to try it.  

I added to it some chicken I sauteed in a little sesame oil and soy sauce. Delish.  I had the leftovers for lunch today (no re-heating!).  Because it’s cold, it is great for the warm summer months (if they ever arrive, it supposed to not even hit 40 tomorrow).

I could not find all the ingredients in the local supermarket – so I used fettucine instead of chinese noodles, and didn’t have any sesame paste whatsover.  Also, I could only find chili-garlic sauce, no chili-garlic paste.  It was still yummy with a nice bite to it.

Takeout-Style Sesame Noodles (Sam Sifton**)

1 pound Chinese egg noodles (1/8,-inch-thick), frozen or (preferably) fresh, available in Asian markets (as I said, I used fettucine, probably a slightly different texture, but fine)

2 tablespoons sesame oil, plus a splash

3½ 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,-by- 1/8,-by-2-inch sticks (I skipped this (its for garnish) because I forgot to buy cucumber)

¼ cup chopped roasted peanuts.

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. Serves 4.  Adapted from Martin Yan, Marian Burros, and memory.

*If this keeps up, my claim that mr. jolt does all teh fancy cooking in the family will be proven completely false.  Not that this is at all fancy.  mr. jolt still does all cooking involving those little blowtorches though – I know I would light my eyebrows on fire. 

**I’m wondering if this is the same Sam Sifton who I think worked for the Village Voice  NY Press about ten years ago?  If so, his dad is/was a federal judge for the Eastern District of New York. (how’s that for random legal trivia?) UPDATE: Yes, he is that same Sam Sifton.