Sesame Noodles with Prosciutto
I shamelessly stole this from Food and Wine magazine. It is absolutely packed with flavor. My kids liked it with just a touch of red pepper flakes, Mr RT threw on a few shakes more, so adjust it to your own preference. Do not try to substitute ingredients if at all possible; the combination of sesame, peanut, garlic, balsamic vinegar and fresh ginger is what makes this dish.
- 12 oz Chinese noodles or dry spaghetti
- 1 TB sesame oil
- 2 TB peanut oil
- 1 large garlic clove, minced
- 1/4 cup chunky peanut butter
- 1 TB balsamic vinegar
- 1 TB soy sauce
- 2 tsp finely grated fresh ginger
- 2 tsp sugar
- 1/8 – 1/2 tsp crushed red pepper flakes (depending on how much heat you like)
- 1/4 cup chicken broth salt
- 1 1/2 ounces prosciutto, sliced thick (1/8 inch) and cut into matchsticks.
- 1 scallion (green onion) sliced thin
- 1 seedless cucumber, peeled and cut into matchsticks (about 3/4 cup)
-> In a large pot of boiling salted water, cook the noodles until al dente, about 8 or 9 minutes. Drain, reserving 1/2 cup of the cooking water. Return the noodles to the pot and toss with the sesame oil.
-> In a medium skillet, heat the peanut oil until shimmering over medium heat. Add garlic, stir just until fragrant, about 30 seconds. Add peanut butter, vinegar, soy sauce, ginger, sugar and crushed red pepper, stir to form a paste. Add chicken stock and stir until smooth. Taste, add salt if desired. Add the reserved cooking water 1/4 cup at a time, stirring until the sauce is creamy.
-> Pour the peanut sauce over the noodles. Add the prosciutto and scallion, and toss until the noodles are coated.
-> Transfer the noodles to a large bowl, garnish with the cucumber and serve.