Ingredients
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kosher salt, for boiling
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1/4 cup sesame seeds
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1/4 cup peanut butter
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2 tablespoons toasted sesame oil
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1/3 cup low sodium soy sauce
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1 tablespoon red wine vinegar
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1 tablespoon mirin or 1 tablespoon sherry wine
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1/4 teaspoon crushed red pepper flakes (or more if you like it spicy)
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1 English cucumber, peeled (also called hothouse cukes the long, skinny ones)
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1 lb soba noodles
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1/4 cup chopped fresh cilantro
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1/4 teaspoon fresh ground black pepper
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3 scallions, green parts only, sliced 1/4 inch thick on an angle
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honey, to taste
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1 -2 medium garlic clove
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1/3 cup roasted peanuts or 1/3 cup roasted cashews
Instructions
- Bring a large pot of salted water (1 teaspoon salt per quart of water) to a boil.
- Meanwhile, toast sesame seeds in a dry skillet over medium heat, stirring frequently, until they turn a light golden brown, about 4-5 minutes.
- Combine peanut butter, sesame oil, peanuts, soy sauce, vinegar, mirin or sherry, garlic, and red pepper flakes in your food processor and puree Stir in half the toasted sesame seeds.
- Cut cucumber in half lengthwise and scoop out the seeds with a spoon; discard the seeds. Slice cucumber halves crosswise about 1/4 inch thick and set aside.
- When the water comes to a boil, add noodles and cook until tender, about 4 to 5 minutes. Drain very well and add noodles to a bowl. Add mixture from food processor, cilantro, and black pepper, and toss to coat.
- Turn out onto a large platter. Arrange the cucumber slices around the edge of the platter and sprinkle with scallions and the remaining sesame seeds. Serve warm or at room temperature.