The recipe I promised last week:
These are SO good, some of the best I've had. I used sake instead of rice wine vinegar, and used thick spaghetti instead of angel hair (i like a little more heft to my sesame noodles) and served it with the Korean Short Ribs. Yum, yum, and more yum. By Tyler Florence. Oh, and these are great for summer BBQ or potlucks, since they're served cold, but they're also tasty warm, too.
12 ounces angel hair pasta
3 tablespoons dark sesame oil
2 tablespoons peanut oil
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar (seriously, mine was hard as a ROCK, so i had to chop off a chunk, and let it dissolve in the sauce before adding the peanut butter.)
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced on the diagonal (yeah, right. you know i just chopped mine up.)
Fresh chopped cilantro leaves, for garnish
Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
In a blender (Why dirty the blender? I'm lazy, and I don't have a dishwasher. I just used a whisk) combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.