Cold Sesame Noodles: Chinese takeout recipe to cook at home

INGREDIENTS:
12 ounces dried Chinese egg noodles or spaghetti
1½ tablespoons peanut or vegetable oil
2 teaspoons white sesame seeds
2 teaspoons minced garlic
2 teaspoons grated fresh ginger
Sauce:
3 tablespoons tahini or other sesame paste
2 tablespoons smooth peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons white rice vinegar
2 teaspoons chili sauce
2 tablespoons sugar
½ teaspoon ground Sichuan pepper (optional)
3 tablespoons water
1 cucumber, halved, seeded, and julienned
2 carrots, julienned
                                                                                 2 scallions, green parts only, thinly sliced


1. Bring a large pot of water to a boil and cook the noodles until al dente, or the minimum amount of time according to package instructions. Drain immediately, rinse with cold water, and drain again. Put the noodles back into the original pot or a large bowl, toss with 1 tablespoon of the peanut oil, and set aside.
2. In a small dry pan, toast the sesame seeds for about 1 minute, or until they become lightly brown and aromatic. Transfer to a dish and set aside.
3. Heat the remaining ½ tablespoon peanut oil in a small pan over medium-low heat. Gently cook the garlic and ginger until just fragrant, 30 to 40 seconds. Remove from the heat and set aside.
4. Prepare the sauce: In a medium bowl, combine the tahini, peanut butter, soy sauce, sesame oil, rice vinegar, chili sauce, sugar, and Sichuan pepper (if using). Add the water and whisk until the mixture is smooth. Stir in the cooked garlic and ginger.
5. Pour the sauce over the noodles, add the cucumbers and carrots, and toss. Transfer to a large bowl or deep serving dish and sprinkle the toasted sesame seeds and scallions on top. You can serve the sesame noodles at room temperature or chill in the fridge for 1 to 2 hours before serving.

Creamy Shrimp Fra Diavlo Recipe

Ingredients:
1 pound extra-large shrimp (16- to 20-count), peeled and deveined
2 teaspoons crushed red pepper flakes
Pinch of salt and freshly ground black pepper
2 tablespoons olive oil or other cooking oil of choice
1 medium yellow onion, peeled and sliced
5 cloves garlic, peeled and minced
One 14½-ounce can diced or crushed tomatoes
½ cup dry white wine (optional)
½ cup unsweetened coconut milk
1 tablespoon minced fresh basil






 Directions
1. In a medium bowl, combine the shrimp, red pepper flakes and salt and pepper.

2. Heat the oil over medium-high heat in a large skillet that is already hot. Add the shrimp (being careful not to overcrowd the skillet) and sauté for about 2 to 3 minutes, or until just barely cooked through. If the skillet will be overcrowded, cook the shrimp in two batches. With tongs or a slotted spoon, remove the shrimp to a clean plate and set aside.

3. Add the onions and garlic to the skillet in which the shrimp were cooked, and sauté, stirring, until the onions are translucent, about 4 to 5 minutes. Stir in the tomatoes with their juices, wine and coconut milk, and then reduce the heat to medium and cook for about 10 minutes, or until the sauce thickens slightly.

4. Add the shrimp (and any accumulated shrimp juices) and the basil to the skillet and stir to blend all the flavors together.

5. Remove the shrimp from the heat and serve at once.