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Ingredients

• Sauce
• cup smooth (not natural, my preference is Skippy) peanut butter (to easily remove from measuring cup, lightly grease the cup with sesame oil)
• 3 tablespoons Chinese sesame paste (sold in Hong Kong Supermarket as Chinese Salad Dressing)
• cup warm water
• 2 tablespoons toasted sesame oil
• 3 tablespoons soy sauce
• 2 garlic cloves, minced
• 2 teaspoons grated ginger
• 2 tablespoons red wine vinegar
• 1 tablespoon Sriracha hot chili sauce (Rooster brand), or to taste
• 1 teaspoon red pepper flakes, or to taste
• 2 teaspoons sugar
• 2 generous tablespoons toasted sesame seeds
• Noodles
• 1 pound fresh (not precooked) Chinese noodles, about the size of spaghetti or a bit larger
• 1 red bell pepper, diced
• 4 radishes, sliced, then cut into sticks
• 1/4 cup minced chives
• Handful of cilantro, chopped (optional)
• 1. Whisk all sauce ingredients together until smooth. Chill briefly while noodles are cooking.
• 2. Cook noodles in boiling salted water as package directs; generally 3-5 minutes.
• 3. Drain noodles, let cool briefly.
• 4. Toss noodles, pepper, and radishes with sauce in large bowl.
• 5. Serve topped with chives, and cilantro, if desired.

Description

Serious Eats