Peanut Sesame Noodles

Instructions

1. Bring the water to a boil in a large pot. While it heats, whisk the peanut butter, soy sauce, vinegar, sesame oil, maple syrup, garlic, ginger and sriracha in a large bowl until smooth. The sauce will be thick.

2. Add the spaghetti and cook, stirring often at first, until fully tender, 9–11 minutes. Cook it a little past al dente, because the noodles firm up as they cool. Before draining, scoop out ½ cup of the cooking water.Add the spaghetti and cook, stirring often at first, until fully tender, 9–11 minutes. Cook it a little past al dente, because the noodles firm up as they cool. Before draining, scoop out 118 mL of the cooking water.

   Start 9:00 timer

3. Whisk ¼ cup of the hot cooking water into the sauce until it is smooth and pourable, like heavy cream. Drain the noodles and rinse them under cold running water until cool, then shake off as much water as you can.Whisk 59 mL of the hot cooking water into the sauce until it is smooth and pourable, like heavy cream. Drain the noodles and rinse them under cold running water until cool, then shake off as much water as you can.

4. Add the noodles, cucumber, carrots and most of the green onions to the sauce. Toss with tongs until every strand is coated, loosening with a little more of the reserved water if the sauce seems thick.

5. Pile into bowls and top with the remaining green onions, the sesame seeds and the peanuts. Serve cold or at room temperature, with more sriracha on the side.