Cold Chinese Noodles in Peanut-Sesame Sauce
1 lb. chinese-style noodles (or any spaghetti/fettucini-type pasta)
2 Tbsp dark sesame oil
6 Tbsp peanut butter
1/4 cup water
3 Tbsp light soy sauce
6 Tbsp dark soy sauce
6 Tbsp tahini (sesame paste)
1/2 cup dark sesame oil
2 Tbsp sherry
4 tsp rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp minced fresh ginger
1-2 Tbsp hot pepper oil
1/2 cup hot water
1 carrot, peeled
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced
Cook noodles in large pot of boiling unsalted water over medium
heat until barely tender and still firm. Drain immediately and
rinse with cold water until cold. Drain well and toss noodles with
(2 Tbsp) dark sesame oil so they don't stick together.
Combine peanut butter, 1/4 cup water, soy sauces, sesame paste,
sesame oil, sherry, vinegar, honey, garlic, ginger and hot pepper
oil in a blender or food processor fitted with steel blade and
blend until smooth. Thin with hot water to consistency of whipping
For garnish, peel flesh of carrot in short shavings about 4" long.
Place in ice water for 30 minutes to curl.
Just before serving, toss noodles with sauce. Garnish with cucumber,
peanuts, green onion, and carrot curls. Serve at room temperature.