Cold Noodles With Peanut Sauce
- 1 medium or 2 small cucumbers
- 1/2 cup peanut butter
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 3 tablespoons soy sauce, or more to taste
- 1 teaspoon grated or minced fresh ginger, optional
- 1 tablespoon rice vinegar or fresh lemon juice, or more to taste
- 3 drops hot sauce (like Tabasco), or more to taste
- Freshly ground black pepper
- 12 ounces fresh or dried Chinese egg noodles
- 1/2 cup chopped scallions for garnish
- Bring a stockpot of water to a boil and salt it.
- Peel the cucumbers, cut them in half lengthwise, and scoop out and discard the seeds.
- Grate the cucumber.
- Whisk together the peanut butter, sesame oil, sugar, soy sauce, ginger, vinegar, hot sauce, and pepper in a bowl.
- Add 1/4 cup of the hot water from the stockpot and continue to whisk.
- The sauce should be the consistency of heavy cream; if it isn't, whisk in more hot water 1 tablespoon at a time.
- When the water is boiling, cook the noodles until they are tender but not mushy; start tasting after 1 minute for fresh or 3 minutes for dried noodles.
- When the noodles are done, drain them and rinse with cold running water, then drain them again.
- Toss the noodles with the sauce and cucumbers in a bowl.
- Taste and adjust the seasoning, adding small amounts of salt, soy sauce, vinegar, hot sauce, or pepper.
- Garnish with the scallions and serve.