Name: Cold Sesame Noodles with Cucumber
Yield: 4 servings
Ingredients: 8 ounces Chinese egg noodles, cappellini, or pad thai– style rice noodles; 1 tablespoon peanut oil; 1/4 cup peanut butter; 1/2 teaspoon toasted sesame oil; 3 tablespoons rice vinegar; 1/4 cup soy sauce; 2 teaspoons toasted sesame seeds; 1 tablespoon honey; 2 tablespoons freshly grated ginger, or 1 tablespoon ground ginger; 2 garlic cloves, minced; 1 tablespoon red pepper flakes; 1 tablespoon sriracha or other red chile sauce; 2 Persian cucumbers, 1 grated, 1 thinly sliced; 1 scallion, chopped; 1/4 cup salted roasted peanuts, chopped; 1/4 cup fresh cilantro leaves, chopped

Image may contain Plant Noodle Food Pasta Produce Dish Meal Vegetable and Spaghetti

Photo by Ed Anderson

Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I’ve re-created my own recipe here and, in my humble opinion, it’s even better than the original. Best part? This is a cinch to make.

Recipe notes

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