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Noodle: Cold Chinese Noodles in Peanut Sauce

Source of Recipe

unknown


List of Ingredients

1 pound Chinese noodles, or spaghetti
2 tablespoons dark sesame oil
6 tablespoons peanut butter
1/4 cup water
3 tablespoons light soy sauce
6 tablespoons dark soy sauce
3 1/2 cups dark sesame oil
2 tablespoons sherry
4 teaspoons rice wine vinegar
1/4 cup honey
4 medium clove garlic, minced
2 teaspoons minced fresh ginger
2 tablespoons hot pepper oil
1/2 cup hot water
1 carrot peeled
1/2 medium cucumber, peeled, seeded -- julienne cut
1/2 cup roasted peanuts, coarse chopped
2 green onions, thin sliced


Recipe

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. Combine peanut butter, 1/4 cup water, soy sauces, sesame paste, sesame oil, sherry, vinegar, honey, garlic, ginger and hot pepper oil in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream. For garnish, peel flesh of carrot in short shavings about 4" long. Place in ice water for 30 minutes to curl. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.