Takeout-Style Sesame Noodles

Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.

Ingredients

• noodles - 350 gs (frozen or preferably fresh)
• sesame oil - 2 tablespoons (plus a splash)
• soy sauce - 3.5 tablespoons
• rice vinegar - 2 tablespoons
• sesame paste - 2 tablespoons ((preferably Chinese))
• peanut butter - 1 tablespoon (smooth)
• granulated sugar - 1 tablespoon
• ginger - 1 tablespoon (finely grated)
• garlic - 2 teaspoons (minced)
• chile-garlic paste - 2 teaspoons (Alternatives: chile crisp or chile oil, or to taste)
• cucumber - 0.5 (peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks)
• peanuts - 0.25 cup (chopped roasted)

Instructions

1. 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.
2. Drain noodles, rinse with cold water, drain again and toss with a splash of sesame oil.
3. 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 chile-garlic paste.
4. Pour the sauce over the noodles and toss.
5. Transfer to a serving bowl, and garnish with cucumber and peanuts.