Spicy Sesame Noodles w/Chopped Peanuts and Thai Basil
- 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
- 1 1/2 tablespoons sugar
- 1 tablespoon (or more) hot chili oil
- 1 1/2 teaspoon salt
- 1 lb fresh Chinese egg noodles or fresh angel hair pasta
- 12 green onions (white and pale green parts only), thinly sliced
- 1/2 cup coarsely chopped roasted peanuts
- 1/4 cup thinly sliced fresh Thai basil leaves
- Heat peanut oil in small skillet over medium heat.
- Add ginger and garlic: saute 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.
- Cool in large pot of boiling salted water until just tender, stirrling occasionally.
- Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce.
- Add sliced green onions and toss to coat noodles.
- Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
- Stir in peanuts and Thai basil; toss again.
- Season to taste with salt and pepper.
- Serve at room temperature.
*From Bon Appetit, July 2007