Peanut Noodles
Serves 4 to 6
Optional cucumber salad:
1 cucumber, shaved on a mandolin, or sliced thinly
sugar
salt
rice wine vinegar
For the sauce:
1 cup chunky peanut butter (not the natural kind)
1/4 cup sesame seeds, toasted
4 cloves garlic, minced
6 tbsp ginger, minced (yes 6 tbsp!)
1/2 cup soy sauce
4 tsp red wine vinegar
1 tsp sriracha sauce or tobasco
1 tbsp brown sugar or honey
1 tsp sesame oil (plus more for drizzling; see below)
Handful cilantro
1 cup strong black tea
1lb spaghetti or soba noodles
2 bell peppers, sliced thinly
1 bunch thin asparagus, cut into equal 1" lengths
Set a big pot of water to boil for the pasta. Make cucumber salad: sprinkle with sugar, salt and rice wine vinegar to taste. Refrigerate.
Throw pasta into water to boil. In food processor, combine sauce ingredients (saving 1tbsp sesame seeds for garnish) and whizz together. Taste for seasonings. Drain pasta. Drizzle with a little sesame oil to avoid clumping.
Toss pasta, veggies and sauce together in a big bowl. Serve, alongside a big spoonful of cucumber salad.
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