Chinese Noodles in Peanut−Sesame Sauce
Ingredients
- 1 each lb. Chinese-style noodles (or any spaghetti/fettuccini-type pasta)
- 2 each Tbsp. dark sesame oil
- 6 each Tbsp. peanut butter
- 0.3 cup water
- 3 each Tbsp. light soy sauce
- 6 each Tbsp. dark soy sauce
- 6 each Tbsp. tahini (sesame paste)
- 0.5 cup dark sesame oil
- 2 each Tbsp. sherry
- 4 each tsp. rice wine vinegar
- 0.3 cup honey
- 4 each cloves garlic, minced
- 2 each tsp. minced fresh ginger
- 2 each -3 Tbsp. hot pepper oil (or amount to your own liking)
- 0.5 cup hot water
Instructions
- 1
Homemade hot pepper oil: 1/4 cup hot red pepper flakes 1 cup oil Combine hot red pepper flakes and oil in a saucepan over medium heat.
- 2
Bring to boil, and turn off heat immediately.
- 3
Strain in small glass container that can be sealed.
- 4
Refrigerate.
- 5
GARNISH: (all are optional, depending on your taste) 1 carrot, peeled 1/2 firm medium cucumber, peeled, seeded, and julienned 1/2 cup roasted peanuts, coarsely chopped 2 green onions, thinly sliced 1.
- 6
Cook noodles in a large pot of boiling water over medium heat.
- 7
Cook until barely tender and still firm. 2.
- 8
Drain immediately and rinse with cold water until cold.
- 9
Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together. 3.
- 10
FOR DRESSING: combine all ingredients except hot water in a blender and blend until smooth. 4.
- 11
Thin with hot water to consistency of whipping cream. 5.
- 12
For garnish, peel flesh of carrot in short shavings about 4" long. 6.
- 13
Place in ice water for 30 minutes to curl.