Sesame Noodles

Sesame Noodles

slightly adapted from Rachael Ray

serves 6-8

Ingredients:

1 lb spaghetti 

1 tablespoon olive oil

1/3 cup tahini 

2 tablespoons smooth peanut butter

2/3 cup just-boiling water

1/3 cup soy sauce

2 tablespoons rice wine vinegar

2 tablespoons toasted sesame oil

1 tablespoon sugar

2 cloves garlic, grated or finely chopped

1 inch ginger, grated

1/2-1 tablespoon chili garlic sauce or Sriracha sauce, according to desired heat

To serve: seedless cucumber, carrot slices, chopped bell peppers, chopped green onion, chopped dry roasted peanuts, toasted sesame seeds, cilantro leaves. Can add any cooked meat as desired.

Directions:

Bring 6 quarts water to boil, salt water, and cook noodles to package directions. Drain and cold shock the noodles, then dress lightly with peanut oil. In a large bowl, combine sesame paste and peanut butter and thin mixture with hot water using a whisk, then stir in soy sauce, vinegar, sesame oil, sugar, garlic, ginger, and hot sauce, if using. Toss the noodles with sauce to coat evenly, then top with garnishes and serve.