In the summer, it’s hard to get excited about food. Our appetites seem to flag with the weather. But these sesame noodles will soon set things to rights. So easy to eat with simple flavors, without being heavy or pretentious, these noodles hit the spot as an easy-to-put-together main course. Don’t expect there to be leftovers. This noodle dish goes faster than you can cook a batch. You’ll just have to make it again (and again).
Yield: 4-6 servings
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon dried hot red pepper flakes
- 2 tablespoons firmly packed brown sugar
- 1/2 cup creamy peanut butter
- 1 tablespoon sesame oil
- 1 teaspoon grated peeled fresh ginger
- 1/2 cup chicken broth
- 1 pound linguine
- 2 scallions, sliced, for garnish
- In a saucepan, with a whisk, combine soy sauce, vinegar, red pepper flakes, brown sugar, peanut butter, oil, ginger, and broth. Simmer, stirring, until it thickens and is smooth. Let cool.
- Cook linguine in boiling salted water until noodles are al dente. Drain well, transfer noodles to bowl, and toss with cooled sauce.
- Serve noodles at room temperature, garnished with sliced scallions
- In a kettle of boiling salted water cook the noodles until they are al dente. Drain noodles well, rinse with cold water, transfer to a bowl, and then toss the noodles with the sauce.
- Serve the noodles at room temperature and garnish with sliced scallions.