Cold Oriental Noodles With Peanut Sauce

Recipe Ingredients

1 lb	454g / 16oz	Spaghettini
4 tablespoons	60ml	Oriental sesame oil
1/2 cup	99g / 3.5oz	Natural-style peanut butter
1/3 cup	78ml	Tamari soy sauce
3 tablespoons	45ml	Chinese rice wine - or sherry
1 tablespoon	15ml	Water
1 1/2 tablespoons	22ml	Rice vinegar - or other vinegar
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Light brown sugar - firmly packed
3		Garlic - minced
1 teaspoon	5ml	Fresh ginge - minced
1/2 teaspoon	2.5ml	Crushed red pepper flakes - (or less for a
		Milder version)
1		Cucumber peeled & cut lengthwise - thinly sliced

Recipe Instructions

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

Source:
Lemlin, Jeanne. Quick Vegetarian Pleasures (1992)

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