Wednesday, February 29, 2012

It burns! It burns cause you're wicked!

That was one of our catchphrases in high school and man oh man did this dish burn! I do love a nice spicy dish and the balance of flavors in this one is perfect: ginger, garlic, sesame, soy, and spicy hot! The  Boy snarfed it down pretty quick and then went back for seconds because he obviously enjoys pain. I had two tums just as a precaution before even touching dinner. After I made it I realized that even though it was marked as a vegetarian dish it was not going to fill us up (although I'm sure it would do the trick if you threw in some stir fry veggies!) so I augmented the dish with some steamed dumplings from downstairs.
Spicy Sesame Noodles with Peanuts and Basil
(adapted from Bon Appetit) 
1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 tablespoon (or more) hot chili oil
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves
1. Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
2. Cook noodles in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. 
3. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. 
4. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
IT BURNS! (In a good way)

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