Adapted recipe for classics from the collection of the New York Times
Any pasta is always a win-win solution. And from the point of view of the taste preferences of the whole family, and time costs, and culinary skills. Plus – it is very easy to experiment with different ingredients on the basis of pasta and even create your own, branded, family recipe for the sauce. We suggest you try to move away from Italian variations on the theme for a while and turn to Asian ones – cook Chinese egg noodles instead of spaghetti. A simple and delicious recipe. Moreover, both hot and cold.
Ingredients (for two servings):
- 200 g Chinese egg noodles (optionally Japanese soba)
- 1 tablespoon sesame oil, fried (important!)
- 1 tablespoon Chinese sesame paste or tahini
- 1 tablespoon peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 1/2 garlic clove (press chopped)
- A handful of fresh herbs: mint, coriander, thin green onions, chili.
- 1 cucumber, diced
- Lightly roasted sesame seeds.
- In a bowl, combine sesame paste, peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
- Cook the noodles according to the instructions on the package, drain, rinse with cold water.
- Place the noodles in a bowl of sesame oil to keep them from sticking together, then stir in the prepared sauce.
- Add cucumbers and sprinkle with herbs and nuts.