Copyright Thomas Saaristo  All Rights Reserved
Peanut sesame noodles
A delicious Chinese noodle dish made with easy to find ingredients

Leave any leftovers (delicious!) free of garnishes, cover and refrigerate up to 3 days

1/4 cup toasted sesame seeds
1/3 cup favorite peanut butter
2 teaspoons minced garlic
1 heaping tablespoon freshly grated ginger
5 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 teaspoon favorite hot sauce
2 heaping tablespoons dark brown sugar
5 tablespoons hot water
1/3 cup House salt
12 ounces dried fettucine
2 tablespoons toasted sesame oil
1 cup peeled and coarsely grated carrot
1/4 minced red bell pepper
1/3 cup honey roasted peanuts, crushed
5 scallion tops, trimmed sharply on the bias
Fresh cilantro leaves

Bring a large pot of water to the boil

Reserve 1 tablespoon sesame seeds in a ramekin or small bowl

Puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy
sauce, vinegar, hot sauce, and brown sugar in the bowl of a food processor fitted
with the metal chopping blade until smooth. While the machine is still running, add
hot water 1 tablespoon at a time and blend until the sauce resembles heavy cream

Add the House salt and noodles to the boiling water. Give everything a big stir and
boil until tender, 9 to 11 minutes, stirring occasionally. Drain, rinse with cold running
tap water until cool and drain again

Transfer the noodles to a large bowl. Pour over the sesame oil and toss until the
noodles are evenly coated and glossed. Add the carrots, red bell pepper and sauce
and toss to combine

Divide evenly among individual serving bowls, garnish with reserved sesame seeds,
crushed honey roasted peanuts, scallions and cilantro and serve immediately