Sesame Peanut Noodles

This recipe is based on Ted Allen's recipe. I made it last night for the book club. You can prepare the sauce ingredients the day before, boil the noodles, add the sauce, cucumber, cilantro and pepper and you are ready to go.

Ingredients
1/4 cup sesame seeds, toasted
1/4 cup peanut butter, I used natural
2 Tb toasted sesame oil
1/3 cup roasted peanuts (unsalted)
1/4 cup low-sodium soy sauce
1 Tb red wine vinegar
1 Tb sherry wine
1 garlic clove
1/4 tsp crushed red pepper flakes
1 seedless cucumber, peeled
12 oz soba noodles (or buckwheat noodles)
1/4 cup chopped fresh cilantro
1/4 tsp freshly ground black pepper
3 scallions, sliced

Method
Prepare the sauce:
In a food processor, combine peanut butter, sesame oil, peeanuts, soy sauce, vinegar, sherry, garlic and red pepper flakes. Process until they are pureed. Stir in half the sesame seeds.

Prepare the toppings:
Cut the cucumber in half lengthwise, and scoop out the seeds. Slice each half into 1/4 inch slices.

Prepare the nooles:
Bring a large pot of salted water to a boil, add the noodles and let it boil for 4 to 5 minutes, test the noodles for doneness. Drain the noodles well and add them to a bowl. Stir in the sauce, cilantro and pepper. Turn out onto a platter, arrange cucumbers, sprinkle the scallions and reserved toasted sesame seeds. Serve warm or at room temperature