- 2 cups creamy peanut butter
- 4 tablespoons sesame oil
- 3/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 minced jalapeno
- 1 bunch sliced scallions, whites and greens
- 1 bunch cilantro, leaves picked, washed and dried
- 2 English cucumbers, 1 1/2 julienned, 1/2 rough chopped
- kosher salt and freshly ground black pepper
- Water, as needed, to smooth dressing
- 2 tablespoons toasted sesame seeds
- 1 pound fresh Shanghai noodles
- Vegetable oil to coat pasta
- 1 tablespoon minced ginger, as garnish
1. Fill a large bowl with water and add ice cubes. Cook the noodles in abundant boiling salted water until al dente, 2 to 4 minutes if fresh, about 6 minutes if dry. Drain and transfer the noodles to the ice water. When the noodles are cold, drain and coat lightly with vegetable oil. Set aside.
2. Using a food processor, blend the peanut butter, sesame oil, rice vinegar, soy sauce and chopped cucumbers. Season with salt and pepper. Puree mixture until smooth, using small amounts of water, if necessary.
3. Transfer 1/2 mixture to a large bowl. Fold in jalapeño, cilantro, scallions and mix until well combined. Lastly fold in julienne cucumber and noodles. Toss to completely coat noodles, adding more mixture as necessary.
4. Transfer salad to a serving bowl. Garnish with minced ginger, sesame seeds and serve.