Sesame Noodles

These noodles are SO good!  I had never tasted, let alone MAKE, sesame noodles until recently.  This is a PERFECT lunch and it makes leftovers so I can have them again the next day.  They are incredibly addicting.  And if you'd like to make it a dinner entree, add some cooked, seasoned chicken breast!  If you're like me and have never tasted these babies, let me tell ya', they sound weird once you read the ingredients.  If you can, imagine a noodle in a spicy peanut butter sauce.  SO GOOD!

1 (16oz.) pkg. spaghetti

1 (2 inch) piece of peeled, fresh ginger (I never have that so I add 1/4-1/2 tsp. ginger powder)

3 garlic cloves (I use pre-minced.)

2 tablespoons brown sugar

1/3 cup creamy peanut butter

2 tablespoons rice vinegar or sherry vinegar

2 tablespoons regular or low-sodium soy sauce

1/2-1 tsp. chili pepper sauce, such as Sriracha or Tobasco

3 tablespoons vegetable, peanut, or canola oil

2 tablespoons Asian sesame oil, divided

thinly sliced scallions, toasted sesame seeds, fresh cilantro leaves to garnish (all optional)

First, cook the spaghetti according to the package directions using water that has been well salted.  

 

While the pasta is boiling, prepare the sauce.  Place the ginger and garlic in a food processor or blender and run the machine until they are finely minced.  (If you're like me and using ginger powder and pre-minced garlic, just add it to the blender with the rest of the ingredients since there's nothing to chop.)  Add the brown sugar, peanut butter, vinegar, soy sauce, chili pepper sauce, vegetable oil, and 1 tablespoon of the sesame oil.  Process all of the ingredients until well incorporated and smooth. 
Now, your pasta should still be boiling away.  Carefully, reserve and set aside 1 cup of the noodle cooking water.  When the pasta is done boiling, drain the noodles and rinse them quickly with warm water and drain them again.

Add the reserved pasta water to the sauce and process it again until the water is incorporated.  Place the warm drained noodles in a large bowl and toss them with the remaining 1 tablespoon of sesame oil, then add the sesame sauce and mix everything until the noodles are well coated.  Taste for seasoning, adding salt if necessary.  Let the noodles cool to room temperature; they will absorb more sauce as they sit.  Garnish with the scallions, sesame seeds, and/or cilantro.