Cold Oriental Noodles With Peanut Sauce
Source of Recipe
Aunt Saunny
1 lb spaghettini
4 Tbsp Oriental sesame oil
1/2 c natural-style peanut butter
1/3 c tamari soy sauce
3 Tbsp Chinese rice wine, or sherry
1 Tbsp water
1 1/2 Tbsp rice vinegar, or other vinegar
1 Tbsp vegetable oil
1 Tbsp light brown sugar -- firmly packed
3 cloves garlic -- minced
1 tsp fresh ginge -- minced
1/2 tsp crushed red pepper flakes (or less for a milder version)
1 cucumber peeled & cut lengthwise -- thinly sliced
Cook the spaghettini al dente. Drain and rinse under cold water. Drain very well again. With your hands, toss the noodles with 2 tablespoons of the sesame oil. Cover and chill until ready to combine with the peanut sauce, or up to 24 hours. To make the sauce, combine the remaining 2 tablespoons sesame oil with all the other ingredients except the cucumber and scallions. Beat until well mixed. The sauce can be kept in the refrigerator, covered, up to 24 hours before using. Just before serving, gently toss the noodles with the sauce, cucumbers, and half the scallions. Garnish with the remaining scallion Serves 4 as a main course.
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