Cold Chinese Noodles in Peanut-Sesame Sauce
"Dressing will keep well indefinitely in the refrigerator. Use about 2-4 heaping Tbsp. of dressing per pound of noodles. Recipe may be prepared up to 1 day ahead of time through Step 3 and kept refrigerated...."
INGREDIENTS
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6 tablespoons peanut butter
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1/4 cup water
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3 tablespoons light soy sauce
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6 tablespoons dark soy sauce
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6 tablespoons tahini (sesame paste)
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1/2 cup dark sesame oil
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2 tablespoons sherry wine
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4 teaspoons rice wine vinegar
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1/4 cup honey
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4 medium garlic cloves, minced
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2 teaspoons minced fresh ginger
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1 -2 tablespoon hot pepper oil (see instructions below)
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1/2 cup hot water
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1 lb chinese noodles (or any spaghetti or fettucini-type pasta)
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2 tablespoons dark sesame oil
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1 carrot, peeled (optional)
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1/2 medium firm cucumber, peeled, seeded, and julienned (optional)
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1/2 cup roasted peanuts, coarsely chopped (optional)
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2 green onions, thinly sliced (optional)
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