Cold Sesame Noodles

Growing up, one of my favorite summer lunches was cold sesame noodles.  My parents were never big believers of air conditioning (or heat in the wintertime, for that matter...) so a cool noodle dish was always a nice treat to have.  The only cooking involved is for the noodles, the rest is just mixed up in a bowl, ready to eat!

Cold Sesame Noodles
(serves 6-8)

:: 1 box long pasta (soba, spaghetti, egg noodles...NOT chinese wheat noodles; these will fall apart)
:: 1 cucumber, julienned (cut into long thin strips)
:: 2 scallions, thinly sliced (I wish I had these on hand, but didn't!)
:: handful chopped cilantro (optional)
:: 2 tsp white sesame seeds (optional)

for the sauce
:: 1 clove garlic, minced
:: 1 tsp ginger, minced or grated
:: 3 tbsp sesame paste or tahini
:: 3 tbsp creamy peanut butter
(alternatively, use 6 tbsp peanut butter, omit sesame paste and sugar)
:: 2 tbsp soy sauce
:: 2 tbsp rice vinegar
:: 1 tbsp sesame oil
:: 2 tsp chili paste, chili sauce, sriracha or a dash of crushed red pepper flakes
:: 2 tbsp sugar

Cook the pasta just until al dente.  Drain, rinse thoroughly under cold water.  Set aside or put in refrigerator.

Make the sauce by stirring together all ingredients.  If you prefer to not have the taste of raw garlic in your mouth all day, feel free to saute it for a few seconds, or omit completely.  I prefer using the mix of sesame paste and peanut butter so that it doesn't end up tasting sweet like a cookie, but if you don't feel like buying sesame paste, just use the peanut butter by itself.  You can add some extra vinegar and soy sauce to cut through the sweetness.

Assemble the noodles by stirring with sauce, topping with cucumber, scallions, cilantro, and/or sesame seeds. 

Sit in front of a fan while you eat this, and hope that SOMEONE will turn on the air conditioning.