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    From Dave Drum@1:3634/12 to All on Fri Jun 23 18:40:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Takeout-Style Sesame Noodles
    Categories: Pasta, Nuts, Vegetables, Squash, Sauces
    Yield: 4 servings

    1 lb Noodles; frozen or fresh
    2 tb Sesame oil; + a splash
    3 1/2 tb Soy sauce
    2 tb Chinese rice vinegar
    2 tb Chinese sesame paste
    1 tb Smooth peanut butter
    1 tb Sugar
    1 tb Fine grated ginger
    2 ts Minced garlic
    2 ts Chili-garlic paste; to
    - taste
    1/2 Cucumber; peeled, seeded, in
    - 1/8" X 1/8" X 2" sticks
    1/4 c Chopped roasted peanuts

    Bring a large pot of water to a boil. Add noodles and
    cook until barely tender, about 5 minutes; they should
    retain a hint of chewiness. Drain, rinse with cold
    water, drain again and toss with a splash of sesame oil.

    In a medium bowl, whisk together the remaining 2
    tablespoons sesame oil, the soy sauce, rice vinegar,
    sesame paste, peanut butter, sugar, ginger, garlic and
    chili-garlic paste.

    Pour the sauce over the noodles and toss. Transfer to a
    serving bowl, and garnish with cucumber and peanuts.

    TIP: The Chinese sesame paste called for here is made of
    toasted sesame seeds; it is not the same as tahini, the
    Middle Eastern paste made of plain, untoasted sesame.
    But you could use tahini in a pinch. You need only add a
    little toasted sesame oil to compensate for flavor, and
    perhaps some peanut butter to keep the sauce emulsified.

    By Sam Sifton

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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