I got the fresh noodles and Chinese sesame paste for this recipe at Hong Kong Supermarket in New York City, which you can read about on Serious Eats: New York. You should be able to find them at any well-stocked Chinese market. This dish goes particularly well with grilled chicken.
- ¾ 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)
- ½ 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
- 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.