Sesame noodles

September 10, 2008

Serves 4

Soba noodles form the basis of this salad, with toasted sesame seeds, and a kick of chili oil. Peanut butter adds satisfying protein, grated ginger and rice wine vinegar their appealing tastes, and scallions and cucumbers crunch.

1/2 cup white sesame seeds Salt, to taste 1 pound soba (buckwheat) noodles 2 tablespoons toasted sesame oil 1/2 cup chunky peanut butter 1 tablespoon soy sauce 1 tablespoon sweet chili sauce 1 teaspoon chili oil 1 inch piece fresh ginger, peeled and grated 1/2 cup rice wine vinegar 1 teaspoon sugar 1 medium cucumber 3 scallions, sliced diagonally 1. In a skillet over low heat, toast the white sesame seeds, stirring constantly, for a few minutes or until they begin to turn light brown.

2. In a large saucepan of boiling salted water, cook the soba noodles for 4 to 6 minutes or until they are soft but still have some bite. Drain them into a colander, rinse with cold water, and transfer to a large bowl.

3. Sprinkle with 1 tablespoon of the sesame oil and toss gently.

4. In a small bowl, stir the peanut butter with the remaining 1 tablespoon sesame oil until it is smooth. Stir in the soy sauce, chili sauce, chili oil, ginger, 1/4 cup rice wine vinegar, and sugar. Add the dressing to the noodles and toss well.

5. Halve the cucumber lengthwise and use a spoon to remove the seeds. Cut the cucumber into matchsticks. In a bowl, combine the cucumbers with the remaining 1/4 cup rice wine vinegar. Top the noodles with the cucumber, scallions, and sesame seeds. Robin Shepard