After a long day of packing and other moving-related chores, we decided to treat ourselves to a nice dinner:
... of seared tuna steaks and cold sesame noodles. I was going for sushi take-out, only without the hassle of rolling my own sushi.
The tuna was simply seasoned with salt, pepper and olive oil, seared quickly on both sides and cut into thin strips across the grain. Then I drizzled some soy sauce and chopped scallions over the slices.
The cold sesame noodles were our second (and probably last) attempt at Rachael Ray's recipe. I had very high hopes this time since the noodles looked so beautiful and shiny in the mixing bowl. Since they were too sesame-y last time, I used only 1 teaspoon of sesame oil and heaped on the peanut butter, but the noodles were still not peanut buttery enough. They were, however, very spicy from the two tablespoons of hot sauce the recipe called for. I also undercooked the noodles by about a minute, which didn't help matters.
So, the search continues for an excellent make-at-home version of cold sesame noodles.