1 lb. fresh Chinese green noodles (at Asian markets) or fresh green linguini
1″ knob of peeled ginger root
1 large clove garlic
2 scallions, white part only
4 T. soy sauce + more for serving
4 T. sesame oil + more for serving
1/2 c. creamy peanut butter
1/2 c. boiling water
1 T. bamboo smoked sesame seeds + more for garnish
GARNISHES:
cucumbers: peeled, seeded and sliced into 2″ slivers
sweet red pepper: finely diced
serrano peppers: thinly sliced
cilantro: chopped
soy sauce, sesame oil, bamboo-smoked sesame seeds
Mince the ginger, garlic and white parts of the scallions. In a large mixing bowl combine them with the soy sauce, sesame oil and peanut butter.
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Bring a large pot of salted water to a vigorous boil. Add fresh noodles or pasta, boil for three minutes. Drain well.
Tip the hot pasta into the mixing bowl with the peanut butter-sesame oil sauce. Gently toss to coat all the noodles evenly and well while still hot.
To cool, spread out the dressed noodles on a large baking sheet, platter or an expanse of your counter top cover with waxed paper. Sprinkle 1 T. of bamboo-smoked sesame seeds on top.
When the noodles are room-temperature place in serving vessel(s). I used individual-size red foil Chinese take out boxes with a heap of disposable chopsticks.
Keep cool until ready to serve.
Prepare a garnish tray with the cucumber slivers, diced sweet red pepper, sliced serrano peppers, chopped cilantro, soy sauce, sesame oil and bamboo-smoked sesame seeds.
Serve the cold noodles with the garnishes, encouraging guests to customize to their own taste.
