Takeout-Style Sesame Noodles

• 1 pound Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, available in Asian markets
• 2 tablespoons sesame oil, plus a splash
• 3 1/2 tablespoons soy sauce
• 2 tablespoons Chinese rice vinegar
• 2 tablespoons Chinese sesame paste
• 1 tablespoon smooth peanut butter
• 1 tablespoon sugar
• 1 tablespoon finely grated ginger
• 2 teaspoons minced garlic
• 2 teaspoons chili-garlic paste, or to taste
• Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
• 1/4 cup chopped roasted peanuts

1. Bring a large pot of water to a boil.
2. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness.
3. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
4. 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 chili-garlic paste.
5. Pour the sauce over the noodles and toss.
6. Transfer to a serving bowl, and garnish with cucumber and peanuts.

egg noodles, sesame oil, soy sauce, chinese rice vinegar, chinese sesame paste, smooth peanut butter, sugar, ginger, garlic, chiligarlic, cucumber, peanuts

Taken from cooking.nytimes.com/recipes/9558 (may not work)