Noodley Goodness

I am an amateur cook, with the occassional culinary disaster. I have been serious about trying new recipes for about three years. Hope you enjoy this nonsense.

The innagural recipe here is destinctly un-couture–it’s simple, tasty and really easy to make. But that is how things will likely be like in these parts. I love to cook complicated soups, meat and deserts. Lobsters and truffles taste like heaven to me, but just as much as I love all that fancy crap, God, I love garbage. Fat is my friend. A bowl of cake can make my day and, as a wise friend once said, cheese on carb is the best food group. I would kill a man for the perfect piece of pizza. I am known to watch commericals for the latest monstrosity KFC has put on the market and salivate. (Really? Fried chicken, corn, mashed potatoes AND a biscuit in a bowl? COVERED WITH GRAVY? Sign me up.)

These asian sesame noodles are a snap to make. They would be perfect to bring to a bbq as a vegetarian dish, as a nice cold midnight snack straight from the container, or along side some salmon, as I served them tonight. The peppers taste like summer and the seasame adds some nuttiness. The next time I make this I will probably throw a few handfuls of edamame in for some protein.

Consider yourself warned: this makes a lot of food.

Peanut Sesame Noodles

Adapted from Gourmet, June 2002

Ingredients

For peanut dressing
1/2 cup smooth peanut butter
1/2 cup soy sauce
2/3 cup warm water
1 1/2 teaspoons powered ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes
For noodle salad
1 box thin spaghetti or angelhair
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
3 tablespoons sesame seeds, toasted

preparation

Make dressing:
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl. Make salad:
Cook pasta until tender. Drain in a colander, then rinse well under cold water. Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.