Asian-Inspired Sesame Peanut Noodles

This sesame-peanut noodle recipes was the first Asian recipe I ever had enough courage to attempt and I’ve been making it for donkey’s years. My grandmother gave me my first real cookbook (The Food You Want to Eat by Ted Allen) over 10 years ago and it was in this book that I came across this wonderful, simple and delicious recipe.

Kosher salt (for boiling pasta), 1/4 cup sesame seeds, 1/4 cup peanut butter, 1/4 cup toasted sesame oil, 1/3  up roasted peanuts or cashews, 1/3 cup low sodium soy sauce, 1 tbsp red wine vinegar, 1 tbsp mirin or sherry, 2 medium garlic cloves, 1/4 tsp crushed red pepper flakes, 1 cucumber (peeled), 1 lb soba noodles, 1/4 cup chopped fresh coriander, 1/4 tsp ground pepper, 2 scallions (green parts only, sliced 1/4″ thick on an angle)

1. Bring a large pot of salted water to a boil. Meanwhile, toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until they turn golden brown, about 4-5 minutes.
2. In a food processor, combine the peanut butter, sesame oil, peanuts, soy sauce, vinegar, mirin (or sherry), garlic and red pepper flakes. Process to a puree. Stir in half the toasted sesame seeds.
3. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Discard the seeds. Slice the cucumber halves crosswise about 1/4″ thick and set aside.
4. When the water comes to a boil, add the noodles and cook until tender, 4-5 minutes. Drain very well and decant into a large bowl. Add the peanut mixture, cilantro, black pepper and toss to coat. Stir in the cucumber slices and sprinkle the scallions on top.
5. Finish by sprinkling the remaining sesame seeds on last.