peanut-sesame noodles

todays recipe is based very closely on a recipe from the ny times by sam sifton. when i originally saw this recipe i had never had, or heard of take-out sesame noodles. this recipe so intrigued me that it made it's way into my most sacred hand written recipe book. note the little stains on the paper.

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.

peanut-sesame noodles

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.

recipe testing

maybe it's due to my baking background, but i know how to make a recipe. even for savory dishes. i take out my cups and spoons and measure everything that goes into the bowl until the food is where i want it to be. but in everyday life i put things together with what i have on hand in combinations that may never again be replicated. here are some things i've made lately without a recipe.

for my boyfriend josh on father's day eaten on our back porch in oakland: flank steak marinated with a half-empty jar of el porteno chimichuri sauce, BLT salad, and roasted potatoes with tarragon aioli made in a blender.

same porch with my mom a few days later: BLT made on a quarter wheel of sweet adeline cornbread, bacon from ver brugge, same aioli and lettuce and tomatoes from the berkeley bowl.

in our trailer "the golden nugget" the day before 4th of july: tacos made with trader joe's fish crispies, guacamole, two kinds of hot sauce and raw cabbage, cilantro, white onion and lime wedges. on this trip i seasoned only with salt, and you know what? everything still tasted great.

you don't always need a recipe.