Cold Sesame Noodles
A perfect make-ahead lunch, these noodles -- made with a sweet-and-spicy sauce of peanut butter, sesame oil, soy sauce, and crushed red-pepper flakes -- can be prepared and refrigerated for up to week.
- Servings: 5
Source: Martha Stewart Living, September 2004
- 1 package (10 1/2 ounces) dried udon noodles
- 1 baby bok choy
- 1/4 cup smooth peanut butter
- 5 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1/4 cup rice-wine vinegar (not seasoned)
- 1 large garlic clove, minced
- 2 teaspoons sugar
- 1/2 teaspoon crushed red-pepper flakes
- Sesame seeds, for garnish
Bring a large pot of water to a boil; cook noodles according to package directions. Drain; let cool completely.
Bring 3 cups water to a boil in a medium saucepan; boil bok choy 30 seconds. Drain; rinse well. Let cool; coarsely chop.
Whisk together the peanut butter, oil, soy sauce, vinegar, garlic, sugar, and red-pepper flakes. Put sauce, noodles, and bok choy into a bowl; toss well. Sprinkle with seeds.