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Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

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

•       *Available in the Asian foods section of many supermarkets and at
Asian markets.

Heat peanut oil in small skillet over medium heat. Add ginger and
garlic; sauté 1 minute. Transfer to large bowl. Add next 6
ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and
shake to remove excess starch. Cook in large pot of boiling salted
water until just tender, stirring occasionally. Drain and rinse under
cold water until cool. Drain thoroughly and transfer to bowl with
sauce. Add sliced green onions and toss to coat noodles. Let stand at
room temperature until noodles have absorbed dressing, tossing
occasionally, about 1 hour. Stir in peanuts and Thai basil; toss
again. Season to taste with salt and pepper. Serve at room

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