Cold Sesame Noodles

This meal is a favorite at our house. But it is unusual. Matt and I crave it on a constant basis. This is definitely an Asian dish, but which country I have no idea. If I had to guess I would say Thai or Vietnamese. But probably Thai. Baiscally it's a Peanut Sauce on Spaghetti Noodles. Yum.

This recipe is courtesy of Tyler Florence. I wish he was around for all my food emergencies.

1 lb Chinese egg noodles or Spaghetti noodles
Kosher Salt
1 (1-inch) piece of ginger, peeled and chopped (we actually use 1 Tbsp of ground)
3 cloves garlic
2 Tbsp. light brown sugar
1 cup creamy peanut butter
3 Tbsp. rice wine vinegar
3 Tbsp. low-sodium soy sauce
1 tsp. red chili sauce
1 Tbsp. toasted sesame oil
6 Tbsp. water
2 scallions, sliced thin
1 Tbsp. toasted sesame seeds, for garnish
Fresh cilantro leaves, for garnish (These are not for garnish, I love them in it.)

Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rise with cold water until cool. Drain the noodles well and transfer to a wide bowl.

In a blender, add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water. Process until the mixture is smooth. Put the blender jar into the refrigerator and let chill for about 1/2 hour. Pour the peanut sauce over the noodles and toss until well coated. Serve garnished with scallions, sesame seeds, and cilantro.