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It was hot here today. Triple digit hot.  I'm not sure exactly how high the temperature was, but I know my shoes felt like they were melting after 15 minutes standing on a sidewalk.  A large glass of crushed ice seemed like the ideal dinner, but I decided to make one of my favorite dishes, cold sesame seed noodles.  I've prepared many versions of this dish, and still searching for the best recipe.  This one is from Bon Appétit and was very enjoyable.  I prepped all my ingredients while the water was boiling for the noodles.  All in all, this took about 15 minutes to make, and I had lots of leftovers, which is a very good thing indeed.  This is my submission for Presto Pasta Night, which was created by Ruth at Once Upon A Feast.  Check her site tomorrow and you will find links to lots of great pasta dishes by bloggers from around the world.

This is very simple, thank goodness.  You put soy sauce, sesame seed oil, ginger root, and a few other ingredients in a large bowl....

Then toss it all with cooked Chinese noodles (or angel hair pasta), and sliced green onions and carrots.

For best resutls, let it sit for 1 hour at room temperature, then toss with peanuts and basil.  That's it.  It tastes better and better as it sits, so it would be great for a party.  I'm thrilled that I have leftovers.

Stay cool!



Spicy Sesame Noodles With Chopped Peanuts And Basil

(Bon Appétit, July 2007)

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
11/2 tablespoons sugar
1 tablespoon (or more or less, to your taste) hot chili oil
11/2 teaspoons salt
1 pound fresh Chinese egg noodles (about 1/16 inch in diameter) or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1 medium carrot thinly slivered
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves (or sweet basil, if Thai isn't available)

Note:  If your grocery store doesn't carry hot chili oil, try using chili paste, which is usually available.

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.

Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and carrots, toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and basil; toss again. Season to taste with salt and pepper. Serve at room temperature.