Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Asian
Special Features: Make Ahead
Vegetarian
Meal Type: Entree
Ingredients
* 1 lb. Chinese-style noodles (or any spaghetti/fettucini-type pasta)
* 2 tbsp. Dark sesame oil
DRESSING:
* 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 Maple syrup
* 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
Preparation
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 together.
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.
Cook's Notes
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
Nutrition Information