Day 27: Apres-Ski Spicy Noodles

It's a warm day here in St. Paul - at least 20 degrees - so we all ventured out to Como Park for Owen's skiing lesson. Owen is doing a great job on skis, and Noah wanted some action too. We rented the tiniest skis imaginable and Scott got a workout carrying him up a little hill over and over. (My fingers got cold taking photos and video. A fair trade, right?) Noah's not afraid of anything - he wanted to go higher, faster, and by himself!

At home, we warmed up and refueled with Spicy Peanut Sesame Noodles. Scott loved it, though he wouldn't agree when I said "see, isn't this so much BETTER without chicken?" and Owen ate 5-6 bites before deciding it was too spicy (and it was pretty spicy). Noah ate cucumbers.

Spicy Peanut Sesame Noodles
Adapted from the Joy of Cooking
Serves 4-6

2 cups peanut butter (creamy, chunky, your choice)
1/4 cup soy sauce
1/2 cup rice vinegar
2 tbsp. garlic puree or equivalent roughly chopped fresh garlic
3 serrano peppers, cut into pieces (more or less to your spice preference)
3 tbsp. sugar
2 tsp. salt
1/2 cup plus 2 tsp. toasted sesame oil (divided)
2 tbsp. chili oil
1 cup brewed black tea
1 lb. lo mein or spaghetti noodles
1 cucumber, peeled, seeded, and cut into thin strips
Chopped cilantro

Start the pasta water. Blend peanut butter, rice vinegar, soy sauce, garlic, peppers, sugar, and salt in a food processor. Scrape into a bowl and stir in 1/2 cup sesame oil, chili oil, and tea. Drain pasta, toss with 2 tsp. oil, and place in a large, shallow pasta bowl. Top with sauce and toss. Garnish with cucumber and cilantro.

If you want to add chicken, add cooked, shredded chicken to the pasta and sauce and toss.