Better than P.F. Chang's...Sesame Noodles with Shrimp

Ok, well at least as good. I got this recipe from my cousin Clare, who plugged it as a great summer meal - good either cold or hot. We had it on Friday and LOVED it. Therese, on her way to 3 helpings, said, "this proves McCormacks have the best food". I think the recipe originally came from Cook's Illustrated.



Sesame Noodles with Shrimp (or Chicken)
1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium garlic cloves, minced or pressed through
garlic press(about 2 teaspoons)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot sauce(such as Tabasco)
2 tablespoons lightly packed light brown sugar
hot water
1 pound cooked shrimp (or chicken)
1 tablespoon table salt
1 pound fresh Asian-style noodles or 12 ounces
dried spaghetti
2 tablespoons Asian sesame oil
4 scallions, sliced thin
1 med. carrot, grated or chopped fine
1 red bell pepper, chopped
1 cucumber, chopped
1/2 c. cilantro, chopped

1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 min. Reserve 1 Tblsp. in small bowl. In blender or food processor, puree remaining sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine runing, add hot water 1 Tblsp. at a time until sauce has consistency of heavy cream, about 5 Tblsp; set blender jar or workbowl aside.
2. Bring 6 quarts water to boil in pot over high heat. Add salt and noodles to boiling water; boil until tender. Drain, then rinse with cold running tap water until cool to touch (if serving cold); drain again. In large bowl, toss noodles with sesame oil until evenly coated. Add shrimp, scallions, carrot, red bell pepper, cucumber, cilantro, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds, and serve.