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Description
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.
Ingredients
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1pound noodles, frozen or (preferably) fresh 2tablespoons sesame oil, plus a splash 3 1/2tablespoons soy sauce 2tablespoons rice vinegar 2tablespoons sesame paste (preferably Chinese) 1tablespoon smooth peanut butter 1tablespoon granulated sugar 1tablespoon finely grated ginger 2teaspoons minced garlic 2teaspoons chile-garlic paste, chile crisp or chile oil, or to taste Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks 1/4cup chopped roasted peanuts
Directions
Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain noodles, rinse with cold water, drain again and toss with a splash of sesame oil. 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 chile-garlic paste. Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
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