COLD SESAME NOODLES

This quick-to-make recipe comes via the July 1994 issue of Gourmet magazine, with a few alterations of my own, including minced garlic and peanut butter.

2 tablespoons dark Asian sesame oil (use less if you're adding peanut butter)
1 tablespoon soy sauce
1 tablespoon white-wine vinegar or rice vinegar
1/4 teaspoon sugar
1/4 teaspoon salt, or to taste
1/8 teaspoon dried hot red pepper flakes
6 ounces capellini (I prefer to use Japanese buckwheat soba noodles) cooked according to directions then drained and plunged into cold water.
1/2 cucumber, seeded, cut lengthwise into thin spears and crosswise into thin slices (about a cup). Set aside.
1 scallion, minced, or 1 tablespoon minced fresh coriander
1 clover ginger, minced
1 1/2 teaspoons sesame seeds,toasted lightly and cooled. Set aside.
2 tablespoons peanut butter (more if you want)

Directions: Cook noodles as directed. Drain and immediately plunge into cold water. Drain again.

Whisk together all other ingredients except cucumber and sesame seeds. Toss noodles with dressing. Garnish with cucumber and sesame seeds.