Sesame-peanut noodles - My 100th post!

My husband and I love trying new oriental recipes, especially since we haven't found a good restaurant in Cheyenne where we can get our fix (but we do manage to drive 40 minutes South quite often to visit P.F. Changs!). Last night I made this very simple and easy recipe, Sesame-peanut noodles.

Kosher salt for boiling pasta

1/4 cup sesame seeds

1/4 cup peanut butter

1/4 cup toasted sesame oil

1/3 cup roasted peanuts, cashews, or whatever nut you prefer (I used peanuts)

1/3 cup low-sodium soy sauce

1 Tbs red wine vinegar

1 Tbs mirin or sherry

2 medium garlic cloves

1/4 tsp crushed red pepper flakes (or more if you like it spicy)

1 English cucumber, peeled (I omitted)

1 pound soba noodles

1/4 cup chopped fresh cilantro (I omitted)

1/4 tsp freshly ground black pepper

3 scallions, green parts only, sliced 1/4 inch thick on an angle

Bring a large pot of salted water to a boil. Meanwhile, toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until they turn golden brown, about 5 minutes. (Omit this step if you are using toasted sesame seeds, which you can find at the store.) In a food processor, combine the peanut butter, sesame oil, peanuts, soy sauce, vinegar, mirin or sherry, garlic, and red pepper flakes. Process to a puree'. Stir in half the toasted sesame seeds. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon; discard the seeds. Slice the cucumber halves crosswise about 1/4 inch thick; set aside. When the water comes to a boil, add the noodles and cook until tender, 4 to 5 minutes. Drain very well, shaking the colander until it stops dripping, and dump into a bowl. Add the peanut mixture, cilantro, and black pepper, and toss to coat. Turn out onto a large platter. Arrange the cucumber slices around the edge of the platter, sprinkle the scallions on top, and sprinkle the remaining sesame seeds on last. Serve warm or at room temperature. Serves 4.