NYT Take out Noodles

I changed this recipe enough and don't remember where I wrote the notes, so I wanted to save this here.

We have peanut and soy allergies in our house so I only used tahini and coconut aminos. I added chicken and topped with cilantro, mint and lime juice. I doubled the recipe for 2 lbs of fresh noodles. I think next time I will triple it for better coverage of the chicken. Such a keeper!

Without the chicken, it's one of those great recipes that you don't realize is vegan. I ate mine with kimchi on top. 

1 pound noodles, frozen or (preferably) fresh 

2 tablespoons sesame oil, plus a splash 

3 ½ tablespoons soy sauce I used coconut aminos

2 tablespoons Chinese rice vinegar 

2 tablespoons Chinese sesame paste I did 3 T tahini in place of the sesame paste and peanut butter

1 tablespoon smooth peanut butter 

1 tablespoon granulated sugar I didn't mean to half the sugar, but I did and thought it was plenty sweet (and I LOVE 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 1/8-inch by 1/8-inch by 2-inch sticks 

¼ cup chopped roasted peanuts 

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. 

Drain, rinse with cold water, drain again and toss with a splash of sesame oil. 

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 chili-garlic paste. Pour the sauce over the noodles and toss. 

Transfer to a serving bowl, and garnish with cucumber and peanuts.