Black Sesame Sauce:
1/4 cup black sesame seeds
1/4 cup smooth natural peanut butter, without sugar or additives
2 medium garlic cloves, minced
1 tablespoon minced gingerroot
1 tablespoon sugar
1 teaspoon hot red pepper flakes
1/4 cup hot water
1/4 cup soy sauce
2 tablespoons rice vinegar
Remainder of Dish:1 tablespoon salt
1 pound fresh linguine
1/2 medium English cucumber, scrubbed and shredded on the large holes of a box grater
1 medium carrot, peeled and shredded on the large holes of a box grater
4 medium radishes, scrubbed and shredded on the large holes of a box grater
2 tablespoons minced fresh cilantro leaves
Bring 4 quarts water to a boil in a large pot for cooking the pasta.
For the Sauce: Toast the sesame seeds in a small skillet over medium heat until fragrant, about 2 minutes. (Don't let the seeds burn.) Reserve a teaspoon sesame seeds. Place all the sauce ingredients, including the remaining toasted sesame seeds, in a food processor or blender. Process, scraping down the sides of the bowl several times, until the sauce is smooth, about 1 minutes. Scrape the sauce into a bowl large enough to hold the cooked pasta.
Add the salt and pasta to the boiling water and cook until al dente. Drain the pasta and toss it with the sesame sauce in the large bowl until coated evenly. Add the cucumber, carrot, and radishes and toss to distribute the vegetables evenly. Divide the noodles among individual bowls and sprinkle with the reserved toasted sesame seeds and cilantro. Serve immediately.
Read more about this recipe here.