there are a lot of differences between the east and west coasts. during my brief time living in new york, working there, and when i was in cooking school i noticed fewer vegetables on the plate.
this recipe is fabulous as written; the kind of thing you might scarf down straight from the fridge. but as a california girl, a west coast person, this is how i adapted this classic warm weather recipe.
i bought the egg noodles and cucumbers at the berkeley bowl, and the radishes and scallions at the new tuesday farmers market near sweet adeline. everything else was already in our pantry.
1 pound fresh chinese egg noodles
3 1/2 T. soy sauce
3 T. toasted sesame oil
2 T. seasoned rice vinegar
2 T. tahini
1-2 T. chunky peanut butter
1 T. grated ginger
2 tsp. grated garlic
2 tsp. chili-garlic paste
6 scallions cut into 2" lengths
2-3 persian cucumbers cut into fine batons to match the size of the noodles
1 bunch radishes, cut in half, and then into wedges
black or blonde sesame seeds and/or chopped roasted peanuts
1. cook the noodles until just done in well salted boiling water. rinse well with cold water and drain thoroughly.
2. in a large bowl whisk together all dressing ingredients. i use a microplane for both the ginger and garlic. add noodles and combine.
3. fold in vegetables reserving a few scallions and radish wedges to garnish the top. sesame seeds and/or peanuts add texture and are a nice touch as well. serve chilled.