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Sesame Noodles with Cucumbers and Radishes
SAUCE
5 tablespoons soy sauce
1/4 cup chunky peanut butter
3 tablespoons sesame seeds, toasted
2 tablespoons rice vinegar
2 tablespoons packed light brown sugar
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 teaspoon hot sauce
1/2 cup hot water
NOODLES
1 pound fresh Chinese noodles
2 tablespoons toasted sesame oil
5 radishes, trimmed, halved, sliced thin
4 scallions, sliced thin on bias
1 cucumber, peeled, halved lengthwise, seeded, sliced thin
1 carrot, peeled, grated
1 tablespoon fresh cilantro, chopped
1 tablespoon sesame seeds, toasted
DIRECTIONS
1. For the sauce, Process all ingredients except water in blender, until smooth, about 30 seconds.
With blender running, add hot water, 1 tablespoon at a time, until it has a consistency of heavy cream (you may not need all water).
2. For the noodles and vegetables: meanwhile, bring 4 quarts water to boil in a large pot. Add noodles and cook, stirring often, until tender.
Drain noodles, rinse with cold water, and drain again, leaving noodles slightly wet.
3. Transfer noodles to large bowl and toss with oil. Add radishes, scallions, cucumber, carrot, cilantro, and sauce, and toss to combine.
Sprinkle individual portions with sesame seeds and serve.
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