Ingredients
One 12-ounce package Udon noodles or linguine
2 large cloves garlic, minced
2 tablespoons dark sesame oil
1/4 cup soy sauce
1/4 cup rice-wine vinegar
1/2 cup peanut butter
1 tablespoon chili paste (optional)
2 scallions, thinly sliced, plus more for garnish
2 tablespoons sesame seeds, toasted, plus more for garnish
2 tablespoons finely chopped fresh cilantro, plus more for garnish
1 teaspoon coarse salt
1 tablespoon grated ginger
Fresh bean sprouts (optional)
Enoki mushrooms (optional)
Preparation
Combine garlic, ginger, sesame oil, soy sauce, vinegar, peanut butter, chili paste (if using), scallions, sesame seeds, cilantro, and salt in a medium bowl. Stir until combined; set aside while cooking noodles.
Bring a large pot of water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
Transfer noodles to a bowl, pour dressing over, and toss to coat. Sprinkle with scallions, sesame seeds, and cilantro. Add sprouts and mushrooms, if desired. Serve.
