Cold Chinese Noodles in Peanut-Sesame Sauce

From: (Ronya Boss)

Date: Mon, 16 Aug 93 13:31:11 -0400

This recipe was lifted from some "California" cooking cook book...sorry,
don't remember the name.

The hardest part of the recipe is amassing the ingredients.  Most can be
purchased in an Oriental Food Store.  Once you make the dressing, you will
have "instant" company fare on hand for a long, long time.  The recipe 
makes 1 quart.  I store mine in a mayonnaise-type jar in the refrigerator.
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

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 (see instructions below)*
	1/2 cup hot water
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 large pot of boiling unsalted water over medium heat 
    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
3.  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.
4.  For garnish, peel flesh of carrot in short shavings about 4" long.
    Place in ice water for 30 minutes to curl.
5.  Just before serving, toss noodles with sauce.  Garnish with cucumber,
    peanuts, green onion, and carrot curls.  Serve at room temperature.

*  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
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.
Lasts indefinitely.


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