An Actual Recipe! Cold Spicy Sesame Noodles

This is a favorite in the Widow Household, especially after work, because they are great cold from the fridge.  You can moderate the spice level to suit your palate, and it's one of those recipes that you can make once and then adjust as you'd like.  I like things decently spicy; here, the peanut butter and sesame paste balance the heat with sweetness.  I like to add cubes of baked tofu to the noodles; shredded, cooked chicken breast would be good, too, and would turn the noodles into a meal.  These are also good for packed lunches and picnics, because they can get to room temperature and still be tasty.

Cold Spicy Sesame Noodles - serves 4-6

1 (13 ounce) package of Japanese noodles, or spaghetti
2 tbsp sesame seeds
1/4 cup peanut butter*
2 tbsp soy sauce (I like to use "light colored" soy sauce, or lowish sodium)
1 tbsp Vietnamese chili paste (sambal - in the chili sauce section of the Asian grocery)
2 tsp sesame oil
2 tbsp Japanese sesame paste (or tahini, but I think the Japanese version, which is much thicker, is better and has a more refined flavor)
2 tsp ginger/garlic paste, or 1 minced garlic clove and 1/2" piece of ginger, peeled and minced
2 tsp rice wine vinegar (unseasoned/without sugar)
4 scallions, green parts, cut into thin rings (I forgot to buy them today, so they aren't in the picture; they do make the noodles prettier)

Cook the noodles according to package directions, being sure not to overcook them.  Drain and rinse very well, tossing with tongs under cold running water to be sure they are thoroughly cold (otherwise they will continue cooking and turn to mush).

In a small dry pan, toast the sesame seeds over medium heat, tossing the pan, until they are shiny and fragrant.  They burn very quickly, so be careful!  Remove from heat and set aside.

In a small pan, combine the peanut butter through the rice vinegar.  Heat over medium heat, stirring to melt the peanut butter.  When everything is incorporated, pour the hot mixture over the cold noodles, tossing the noodles with tongs to be sure the noodles are evenly coated.  Let the mixture sit at room temperature or place in the fridge for half an hour to allow the flavors to mingle.  When ready to serve, top the noodles with the scallions and sesame seeds.  YUM!

I find garlic and ginger paste to be a great short cut in the kitchen, especially when making Asian food.  It is available at Indian grocery stores, such as Patel Brothers in the Kenny Centre (corner of Kenny & Old Henderson on the NW side, near Tensuke Japanese Grocery store).

*if you are using natural, non-homogenized peanut butter, add a few tbsp of the oil from the peanut butter jar to be sure everything mixes together.

To help you with your shopping, left to right, front - ginger/garlic paste; Japanese sesame paste; fresh chili paste; back, light color soy sauce: