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Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

January 1, 2009  |  recipes

1 tablespoon peanut oil 2 tablespoons minced peeled fresh ginger 2 garlic cloves, minced 3 tablespoons Asian sesame oil 2 tablespoons soy sauce 2 tablespoons balsamic vinegar 1 1/2 tablespoons sugar 1 tablespoon (or more) hot chili oil 1 1/2 teaspoons salt 1 pound fresh Chinese egg noodles or fresh angel hair pasta* 12 green onions (white and pale green parts only), thinly sliced 1/2 cup coarsely chopped roasted peanuts 1/4 cup thinly sliced fresh Thai basil leaves Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute until softened, but not browned. Transfer to large bowl. Add next 6 ingredients (through salt) to the bowl and whisk to blend. Place noodles in a sieve over the sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to the bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature. *Fresh pasta is ideal; alternatively use dried angel hair pasta and cook until just tender. This recipe was adapted from Bon Appetit at Epicurious.com