Chinese Ginger Sesame Noodles
2 tablespoons sesame paste (or chunky peanut butter)
2 tablespoons soy sauce (shoyu, tamari)
1/2 to 1 teaspoon brown sugar
2 teaspoons hot chili oil or chili paste
1 teaspoon Worcestershire sauce (use vegan version)
1 tablespoon garlic, minced
2 teaspoons fresh ginger, minced
3 tablespoons vegetable broth (or water)
1 large cucumber and/or 4-6 radishes.
1-2 teaspoons sesame seeds for garnish (optional)
4-6 servings of dry soba or udon noodles
Cook noodles until al dente. Rinse noodles with cold water and drain thoroughly. Divide into 4 to 6 portions and place each portion onto individual serving plates.
Combine all other ingredients in a bowl, then transfer to a food blender. Puree until ingredients are well mixed (less than 10 seconds).
Pour 1-1/2 to 2 tablespoon of pureed sauce onto each plate of noodles.
Slice cucumber thinly (peel only if skin is waxed) and arrange cucumber disks into an outer circle on each plate. Slice radishes thinly if using them, and do likewise.
Garnish: Sprinkle 1/4 teaspoon sesame seeds onto sauce in each plate, and serve.
Note: Remaining unused sauce keeps well covered in refrigerator for up to 1 week.
Best for hot summer days!