Takeout-Style Sesame Noodles
Recipe: https://recipestripper.com/recipes/d2d6f100-9017-4cd9-ac2f-e20d41ab988f
Original source: https://cooking.nytimes.com/recipes/9558-takeout-style-sesame-noodles

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. Sam Sifton
Yield: 4 servings
Total time: PT10M

Ingredients
- 1 pound noodles, frozen or (preferably) fresh
- 2 tablespoons sesame oil, plus a splash
- 3 ½ tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame paste (preferably Chinese)
- 1 tablespoon smooth peanut butter
- 1 tablespoon granulated sugar
- 1 tablespoon finely grated ginger
- 2 teaspoons minced garlic
- 2 teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
- Half a cucumber, peeled, seeded and cut into ⅛-inch by ⅛-inch by 2-inch sticks
- ¼ cup chopped roasted peanuts

Instructions
1. 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.
2. Drain noodles, rinse with cold water, drain again and toss with a splash of sesame oil.
3. 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.
4. Pour the sauce over the noodles and toss.
5. Transfer to a serving bowl, and garnish with cucumber and peanuts.