Cold Chinese Noodles in Peanut Sesame Sauce
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Serves/Makes: 4
Ready in: 1-2 hrs
- 1 pound Chinese-style noodles (or any spaghetti-type pasta)
- 2 tablespoons dark sesame oil
***Dressing***
- 6 tablespoons peanut butter
- 1/4 cup water
- 3 tablespoons light soy sauce
- 6 tablespoons dark soy sauce
- 6 tablespoons tahini (sesame paste)
- 1/2 cup dark sesame oil
- 2 tablespoons sherry
- 4 teaspoons rice wine vinegar
- 1/4 cup honey
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 tablespoons hot pepper oil (see instructions below)*
- 1/2 cup hot water
***Garnish (optional, depending on taste)***
- 1 carrot, peeled and shredded
- 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. FOR DRESSING: Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot shreds. Serve at room temperature. Dressing will keep well indefinitely in the refrigerator. Use about 2-4 heaping Tbsp. of dressing per pound of noodles. *Hot Pepper Oil: Amount you use depends on how hot you like it. 2 Tbsp. will give it a nice \"bite.\" If your tastes run to the very hot, you might want to use 3 Tbsp. If you don\'t want to buy the oil \"ready made\" in the market, here\'s a recipe: 1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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