Cold Sesame Noodles with Chopped Cucumber and Bean Salad

Cold Sesame Noodles with Chopped Cucumber and Bean Salad

Falls into the category of food we could eat everyday.

• 1 pound noodles - we used rice but egg noodles are traditional. 
• 2 tablespoons sesame oil, plus more for noodles
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar, plus more for vegetables
• 2 tablespoons sesame paste
• 1 tablespoon peanut butter
• 2 teaspoons sugar
• 1 inch piece fresh ginger, peeled and minced
• 1 clove garlic, minced
• 2 teaspoons chili-garlic paste, or to taste
• 1 cucumber, seeded and chopped
• 1 large handful yellow flat beans, blanched to tender and chopped
• 1 small bunch cilantro, finely chopped
• 2 tablespoons sesame seeds, toasted

Cook noodles according to package instructions.  The noodles should be on the firm side of cooked.  Drain and rinse in cold water.  Transfer to a bowl and hit with a healthy splash of sesame oil. 

Combine sesame oil, soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste in the bowl of a food processor.  Blend until just smooth.  Adjust seasoning with a tad more chili paste if desired.  Pour sauce over cooked noodles and toss well.  Combine cucumber, beans and cilantro in a small bowl.  Dress lightly with rice vinegar and spoon over noodles.  Sprinkle the whole thing with sesame seeds.  Serve immediately.