Cold Noodles with Sesame or Peanut Sauce
From How to Cook Everything by Mark Bittman. Noodles with peanut sauce are much more commonly found these days than when I first discovered them right after college. It is hard to deny their versatility since you can use them for an appetizer, for a main dish (whether vegetarian or with something like shredded chicken added). Have chopped garnishes such as cucumber, romaine, or radishes to toss with the noodles and add textural contrast. I also serve these hot much of the time. And they are much simpler than many people would credit. 12 ounces fresh egg noodles, or any dried noodles, such as spaghetti 2 tablespoons dark sesame oil 1/2 cup sesame paste (tahini) or natural peanut butter (I use Jiff, the variation with less sugar) 1 tablespoon sugar 1/4 cup soy sauce 1 tablespoon rice or wine vinegar Hot sesame oil, chili-garlic sauce, Tabasco, or other hot sauce to taste Salt and freshly ground pepper to taste At least 1/2 cup minced scallions for garnish Cook the noodles in boiling salt