Cold Sesame Noodle Salad

Martha Stewart Living

Makes 4 servings

    2 cloves garlic minced                                         
    1 tablespoon grated ginger                                     
    2 tablespoons dark sesame oil                                  
    1/4 cup soy sauce                                              
    1/4 cup rice vinegar                                           
    1/2 cup creamy peanut butter                                   
    1 tablespoon chili paste (opt.)                                
    2 scallion thin slice +m4 garnish                              
    2 tablespoons toasted sesame seeds +m4 garnish                 
    1 teaspoon salt                                                
    12 ounces udon noodles                                         
    2 tablespoons fine chop cilantro                               
    Any garnishes                                                  

This salad can be garnished with an assortment of ingredients, including enoki mushrooms, fresh bean sprouts, chopped cilantro, scallions, arid toasted sesame seeds.

Combine garlic, ginger, sesame oil, soy sauce, vinegar, peanut butter, chili paste (if using), scallions. sesame seeds, cilantro, and salt in a medium bowl. Siir until combined; set aside while cooking noodles,

Bring a large pot of water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.

Transfer noodles to a bowl, pour dressing over, and toss to coat. Sprinkle with scallions, sesame seeds and cilantro.  Add garnishes if desired.

My Notes: I also added cucumber.  This was a little too vinegary for me.  I might cut back on the rice vinegar just a little bit.  I used chili paste and that added a nice spiciness.

MXF