Chinese Noodles in Peanut−Sesame Sauce
1 lb. Chinese−style noodles (or any spaghetti/fettuccini−type pasta)
2 Tbsp. dark sesame oil
DRESSING:
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
2−3 Tbsp. hot pepper oil (or amount to your own liking)
1/2 cup hot water
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.
Bring to boil, and turn off heat immediately. Let cool. Strain in small glass
container that can be sealed. Refrigerate.
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. Cook noodles in a large pot of boiling water over medium heat. Cook
until barely tender and still firm.
2. 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.
3. FOR DRESSING: combine all ingredients except hot water in a blender
and blend until smooth.
4. Thin with hot water to consistency of whipping cream.
5. For garnish, peel flesh of carrot in short shavings about 4" long.
6. Place in ice water for 30 minutes to curl.
2 Tbsp. dark sesame oil
DRESSING:
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
2−3 Tbsp. hot pepper oil (or amount to your own liking)
1/2 cup hot water
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.
Bring to boil, and turn off heat immediately. Let cool. Strain in small glass
container that can be sealed. Refrigerate.
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. Cook noodles in a large pot of boiling water over medium heat. Cook
until barely tender and still firm.
2. 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.
3. FOR DRESSING: combine all ingredients except hot water in a blender
and blend until smooth.
4. Thin with hot water to consistency of whipping cream.
5. For garnish, peel flesh of carrot in short shavings about 4" long.
6. Place in ice water for 30 minutes to curl.
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