Spicy Sesame Noodles With Chopped Peanuts And Basil
(Bon Appétit, July 2007)


1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
11/2 tablespoons sugar
1 tablespoon (or more or less, to your taste) hot chili oil (next time I'll use more, cause we couldn't taste it)
11/2 teaspoons salt
1 pound fresh Chinese egg noodles (about 1/16 inch in diameter) or fresh angel hair pasta (I used the fresh pasta)
12 green onions (white and pale green parts only), thinly sliced (only used 4 green onions)
1 medium carrot thinly slivered
1/2 cup coarsely chopped roasted peanuts (oops.. forgot the peanuts)
1/4 cup thinly sliced fresh Thai basil leaves (or sweet basil, if Thai isn't available)

Note: If your grocery store doesn't carry hot chili oil, try using chili paste, which is usually available.

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and carrots, toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and basil; toss again. Season to taste with salt and pepper. Serve at room temperature

I also sauteed some chicken and a half of an onion to add to the noodles. We really liked this dish, and will have it again. I was a little worried because I'm not a huge ginger fan, but it was mild enough that it wasn't a dominate taste. I think I might even add some cucumbers next time for a different texture.