Cold Sesame Noodles with Cucumber-Tammy

[wilderness]

Cold Sesame Noodles with Cucumber-Tammy

8 oz Chinese egg noodles, cappellini, or pad style rice noodles

1 T. peanut oil
1/4 c. peanut butter
1/2 t. toasted sesame oil
3 T. rice vinegar
1/4 c. soy sauce
2 t. toasted sesame seeds
1 T. honey
2 T. freshly grated ginger, or 1 T. ground ginger
2 garlic cloves, minced
1 T. red pepper flakes
1 T. siracha or other red chile sauce
2 Persian cucumbers, 1 grated, 1 thinly sliced
1 scallion, chopped
1/4 c. salted, roasted peanuts, chopped
1/4 c. fresh cilantro leaves, chopped

Bring a pot of water to a boil. Prepare a bowl of ice water.
Cook the noodles in boiling water until al dente, 3-5 minutes. Drain and transfer to a bowl of ice water, soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with peanut oil, set aside.
In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and siracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta; toss to coat well. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with sliced cucumber, cilantro, and remaining scallion and peanuts.