Spicy Sesame Noodles With Chopped Peanuts & Thai Basil

This recipe is from Bon Appetit, July 2007. It's perfect for a summertime picnic!

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  peanut oil
• 2  tablespoons  minced peeled fresh ginger
• 2  garlic cloves, minced
• 3  tablespoons  sesame oil
• 2  tablespoons soy sauce
• 2  tablespoons  balsamic vinegar
• 1 1⁄2 tablespoons sugar
• 1  tablespoon  hot chili oil (or more(to taste)
• 1 1⁄2 teaspoons salt
• 1  lb  fresh  Chinese egg noodles (about 1/16 inch in diameter) or 1  lb  fresh angel hair pasta
• 12  green onions, thinly sliced (white and pale green parts only)
• 1⁄2 cup  coarsely chopped roasted peanuts
• 1⁄4 cup  thinly sliced fresh Thai basil

Directions

1. Heat peanut oil in small skillet over medium heat.
2. Add ginger and garlic; sauté 1 minute.
3. Transfer to large bowl.
4. Add next 6 ingredients; whisk to blend.
5. Place noodles in sieve over sink.
6. Separate noodles with fingers and shake to remove excess starch.
7. Cook in large pot of boiling salted water until just tender, stirring occasionally.
8. Drain and rinse under cold water until cool.
9. Drain thoroughly and transfer to bowl with sauce.
10. Add sliced green onions and toss to coat noodles.
11. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
12. Stir in peanuts and Thai basil; toss again.
13. Season to taste with salt and pepper.
14. Serve at room temperature.
15. **Cook time does not include letting noodles absord the dressing for 1 hour.