SIDE
Easy Sesame Noodles
Go-To Dinners (p. 189)
Ingredients
- Garlic 3 cloves
- Ginger 2 tbl
- Scallions 4
- Canola or vegetable oil 1/4 cup
- Tahini 1/4 cup
- Creamy peanut butter 1/4 cup
- Soy sauce 1/4 cup
- Sherry vinegar 1/4 cup
- Honey 2 tbl
- Toasted sesame oil 1 tbl
- Chili paste 1 tsp
- Pasta (spaghetti) 1 lb
- Peanuts (salted) 1 cup
- Dry sherry 1/4 cup
Prep
- Garlic - chop
- Ginger - chop
- Scallions - slice diagonally — look at you, operating like a highly paid adult.
- Tahini - stir well before using
- Peanuts - chop
Instructions
Place the garlic and ginger in the jar of a blender. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry vinegar, dry sherry, honey sesame oil, chili paste, 1 tsp salt and 3/4 tsp pepper and blend until pureed. Bring a large pot of water with 2 tbl salt to a full boil. Add the pasta and cook al dente for 10 to 12 minutes (or according to package directions). Transfer the spaghetti to a large serving bowl with tongs (don't drain it), bringing some of the cooking liquid with the pasta. While still hot, add enough sauce to coat the pasta and toss well. Add more cooking liquid, if necessary, to thin the sauce a little. Toss with the scallions and peanuts, sprinkle with salt and serve warm or at room temperature, like a person who has absolutely never panicked over onions.