Szechuan Noodles with Hot Spicy Peanut Sauce

When I lived in New York, I fell in love with the multitude of noodles that were available throughout the city from various ethnic restaurants. After moving to Los Angeles, I went on a date and expressed a yen for Szechuan noodles; he obliged and we went to a restaurant called Szechuan Café. As fate would have it, I located my first restaurant in that very same space. While I love these noodles plain with just the sauce, I’ve extended the recipe to include instructions for adding a few fresh vegetables to the dish. Serves 4 to 6

SAUCE

¼ cup minced peeled fresh ginger

6 cloves garlic

½ cup tamari

½ cup toasted sesame oil

¼ cup agave nectar

¼ cup brown rice vinegar

¼ cup smooth peanut butter

¼ cup tahini

1 teaspoon crushed red pepper

NOODLES

1 tablespoon toasted sesame oil

1 pound dried whole-grain udon noodles

3 tablespoons chopped shelled roasted peanuts

3 scallions, sliced diagonally

1½ tablespoons toasted sesame seeds

Sauce: Mince the ginger and garlic together in a blender. Add the tamari, sesame oil, agave nectar, vinegar, peanut butter, tahini, and crushed red pepper. Blend until the mixture is smooth and creamy. Noodles: Bring a large pot of salted water to a boil. Add the sesame oil, then add the noodles and cook, stirring often, until they are al dente, about 7 minutes. Drain the noodles in a colander, then transfer the noodles to a large bowl. While the noodles are still hot, toss them with enough of the sauce to coat. Divide the noodles among bowls. Sprinkle with the peanuts, scallions, and sesame seeds and serve.

Variation: Although I love this dish with just the noodles and the creamy sauce, adding vegetables brings more texture, color, and nutrition to the recipe. Heat 2 teaspoons toasted sesame oil in a wok or a large frying pan over medium heat. Add 3 baby bok choy (leaves separated, and larger leaves halved lengthwise); 1 red bell pepper, thinly sliced; and 1 yellow bell pepper, thinly sliced. Stir-fry until the vegetables are crisp-tender, about 2 minutes. Stir the vegetables into the noodles right before the sauce is added.

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