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Side Dish
4 servings
40 minutes
15 minutes
Cara Mangini (The Vegetable Eater)
1½ tablespoons sugar
¼ cup plus 1 tablespoon well-stirred tahini
¼ cup plus ½ tablespoon rice wine vinegar
3 tablespoons toasted sesame oil
3 tablespoons tamari or soy sauce
2 tablespoons natural smooth unsalted peanut butter
8 to 10 ounces dry ramen or soba noodles (or spaghetti or linguine fini; see note below)
3 to 4 mini seedless cucumbers (such as Persian), thinly sliced in rounds or half-moons, or 1 medium to large cucumber, peeled, seeded, and cut into thin 2-inch sticks
2 to 3 cups finely shredded red cabbage or napa cabbage
2 packed cups baby spinach, roughly chopped or shredded into thin ribbons
½ cup shelled frozen edamame, thawed (optional)
1½ teaspoons black and/or white sesame seeds (optional)
2 to 3 tablespoons Garlic-Scallion Chili Oil, plus more as needed
1⁄3 cup unsalted dry roasted peanuts, very finely chopped or processed in a small food processor
¼ cup plus 1 tablespoon canola oil
2 scallions (white and light green parts only), finely chopped
1 teaspoon white sesame seeds
1 to 1½ teaspoons crushed red pepper flakes
1 large garlic
Make the sauce. Whisk together the sugar, tahini, vinegar, sesame oil, tamari, and peanut butter in a large bowl until evenly combined. Pour half the sauce in a 1-cup liquid measure or a small bowl; set both aside.
Cook the noodles. Bring a medium pot of water to a boil, add the noodles, and cook according to the package directions until al dente (they should retain some bite and chewiness), tasting often for doneness to avoid overcooking. Drain and rinse under cold water, turning, until they are cold. Drain the noodles again. Immediately transfer to the large bowl with the sauce and toss to coat evenly.
Add the cucumbers, cabbage, spinach, and edamame (if using) to the top of the noodles, drizzle with about half of the remaining sauce, and sprinkle with the sesame seeds (if using). Lightly toss the vegetables in sauce without fully incorporating them into the noodles at first. Now, combine the vegetables and noodles, tossing, then add more of the remaining sauce to taste. Drizzle in 1 to 2 tablespoons of the Garlic-Scallion Chili Oil and toss until evenly incorporated.
Serve, topping with more chili oil to taste and a generous sprinkle of peanuts.
Combine the oil, scallions, sesame seeds, and red pepper flakes and bring to a very low simmer over low heat.
Very gently simmer, stirring occasionally, until the scallions are golden and just barely sizzling and the oil has a pale reddish tint, about 10 minutes.
Add the garlic and cook until fragrant, another minute. Carefully transfer to a heat-safe bowl.
If making ahead, cool to room temperature and refrigerate in an airtight container. The oil will keep for 7 days.
Some types of noodles, such as ramen noodles, may need to be rehydrated in hot water rather than boiled. Follow the package instructions and add them directly to the bowl of sauce in step 2.
