Cold Peanut-Sesame Noodles with Ma La Oil

Read this by Andrew Zimmern in Food and Wine (to which I made additions, of course):

1 T. minced fresh ginger
1/3 cup reduced sodium* soy sauce
3 T. toasted sesame oil
3 T. natural, unsweetened, salted peanut butter
3 T. Sugar in the Raw*
3 T. rice vinegar
2 T. sake
1 T. lime juice*
1 garlic clove, minced
3 T. tahini
1 small shallot, minced
5 t. roasted peanut oil
1 lb. dried Chinese egg noodles
1/2 large seedless cucumber - peeled halved lengthwise, seeded, and cut into fine matchsticks
4 scallions, thinly sliced

In a blender, combine the ginger, soy sauce, sesame oil, peanut butter, sugar, vinegar, sake, garlic, sesame paste, lime juice, shallot, and 3 T. of the peanut oil, and puree until smooth. Transfer the sauce to a bowl, and refrigerate for 45 mins. In a large pot of boiling water, cook the noodles until al dente. Drain, and rinse under cold running water until chilled. Shake out the excess water, and blot dry; transfer the noodles to a bowl - toss with the remaining peanut oil. Add the peanut-sesame sauce, and toss well to coat. Garnish with the cucumber and scallions, and drizzle with Ma La Oil.

Ma La Oil

3/4 cup roasted peanut oil
1 T. minced fresh ginger
1 star anise pod
1/2 small cinnamon stick
1 small shallot, minced
1 garlic clove, minced
2 T. Sichuan ground peppercorns
1/2 cup dried hot Chinese chiles
1/4 cup toasted sesame oil

In a small saucepan, heat the oil over low heat to 175. Add the ginger, star anise, cinnamon, shallot, garlic, pepper, and chiles, and cook over moderately low heat until the oil reaches 225. Simmer at 225 for 5 mins. then transfer to a heat proof jar, and let cool. Stir in the sesame oil.

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Love,

MM