COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE

Cold Chinese Noodles in Peanut-Sesame Sauce image

Provided by Elmotoo

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 19

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 wine
4 teaspoons rice wine vinegar
1/4 cup honey
4 medium garlic cloves, minced
2 teaspoons minced fresh ginger
1 -2 tablespoon hot pepper oil (see instructions below)
1/2 cup hot water
1 lb chinese noodles (or any spaghetti or fettucini-type pasta)
2 tablespoons dark sesame oil
1 carrot, peeled (optional)
1/2 medium firm cucumber, peeled, seeded, and julienned (optional)
1/2 cup roasted peanuts, coarsely chopped (optional)
2 green onions, thinly sliced (optional)

Steps:

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.
For carrot curls: peel flesh of carrot in short shavings about 4" long. Place in ice water for 15 minutes to curl.
Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
* HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons.
will give it a nice "bite." If your tastes run to the very hot, you might want to use 3TB.
If you want to make your own oil:
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.