Sesame Peanut Noodles With Crunchy Vegetables and Garlic-Scallion Chili Oil - Edible Nashville

Name: Sesame Peanut Noodles With Crunchy Vegetables and Garlic-Scallion Chili Oil - Edible Nashville
Ingredients: 1½ tablespoons sugar; ¼ cup plus 1 tablespoon well-stirred tahini; ¼ cup plus ½ tablespoon rice wine vinegar; 3 tablespoons toasted sesame oil; 3 tablespoons tamari or soy sauce; 2 tablespoons natural smooth unsalted peanut butter; 8–10 ounces dry soba noodles (or spaghetti or linguine); 1 medium to large cucumber, peeled, seeded, and cut into thin 2-inch sticks; 2–3 cups finely shredded red cabbage or napa cabbage; 2 packed cups baby spinach, roughly chopped or shredded into thin ribbons; ½ cup shelled frozen edamame, thawed (optional); 2–3 tablespoons Garlic-Scallion Chili Oil or sunflower oil, plus more as needed; ⅓ cup unsalted dry roasted peanuts, very finely chopped or processed in a small food processor; ¼ cup plus 1 tablespoon canola oil; 2 scallions (white and light green parts only), finely chopped; 1 teaspoon white sesame seeds; 1–1½ teaspoons crushed red pepper flakes; 1 large garlic clove, grated

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We collect sesame noodle recipes, like musicians do guitars. So when we saw this one in the new book The Vegetable Eater by Cara Mangini, we knew it was a keepe

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Ingredients

1½ tablespoons sugar
¼ cup plus 1 tablespoon well-stirred tahini
¼ cup plus ½ tablespoon rice wine vinegar
3 tablespoons toasted sesame oil
3 tablespoons tamari or soy sauce
2 tablespoons natural smooth unsalted peanut butter
8–10 ounces dry soba noodles (or spaghetti or linguine)
1 medium to large cucumber, peeled, seeded, and cut into thin 2-inch sticks
2–3 cups finely shredded red cabbage or napa cabbage
2 packed cups baby spinach, roughly chopped or shredded into thin ribbons
½ cup shelled frozen edamame, thawed (optional)
2–3 tablespoons Garlic-Scallion Chili Oil or sunflower oil, plus more as needed
⅓ cup unsalted dry roasted peanuts, very finely chopped or processed in a small food processor
¼ cup plus 1 tablespoon canola oil
2 scallions (white and light green parts only), finely chopped
1 teaspoon white sesame seeds
1–1½ teaspoons crushed red pepper flakes
1 large garlic clove, grated