Wednesday, April 30, 2008

Cold Sesame Noodles

Cook one pound of thin spaghetti (or, even better, rice noodles) al dente, about 10 minutes, in water to which about a teaspoon of salt and 1/2 teaspoon of vegetable have been added. Drain and leave in colander to cool. Toss lightly occasionally to prevent sticking.

In a small-to-medium bowl, mix
  • 2 Tablespoons thin soy sauce
  • 2 Tablespoons dark soy sauce
  • 3 Tablespoons cider vinegar
  • Tablespoons dark roasted sesame oil
  • 1 teaspoon sugar
  • 1/2 cup tahini paste
  • 1/2 cup peanut butter
  • 1/4 cup hot water
  • optional: 1-2 teaspoons chili paste
Stir to mix well, adding more water as necessary. (You may microwave the sauce to 30 seconds or so to aid mixing if desired.) When the sauce is smooth and can be stirred, add three minced garlic cloves.

Peel, halve lengthwise and seed a large cucumber. Cut into 1/4" strips, and then into 1/4" cubes. Cut a bunch of scallions into ringlets, about 3/4 cup. Put the pasta in a large bowl, and distribute the chopped cucumber and scallions throughout the pasta. Pour on the sauce, and mix well.

Chill and serve. This dish improves with a day or so in the refrigerator.


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