Cold oriental noodles with peanut sauce

4 Servings

Ingredients

Quantity Ingredient
1 pounds Spaghetti
¼ cup Sesame oil
½ cup Natural style creamy peanut
Butter
⅓ cup Tamari soy sauce
3 tablespoons Sherry
1 tablespoon Water
1½ tablespoon Rice wine vinegar
1 tablespoon Vegetable oil
1 tablespoon Light brown sugar -- firmly
Packed
3 Cloves garlic -- finely
Minced
1 teaspoon Ginger root -- minced
½ teaspoon Red pepper flakes --
Crushed
1 Cucumber -- peeled and
Sliced
4 Scallions -- thinly sliced

Directions

Cook the spaghettini al dente. Drain and rinse under cold water.

Drain very well again. With your hands, toss the noodles with half of the sesame oil. Cover and chill until ready to combine with the peanut sauce, or up to 24 hours.

To make the peanut sauce, combine the remaining sesame oil with all the other ingredients except the cucumber and scallion. Beat until well mixed. The sauce can be kept in the refrigerator, covered, for up to 24 hours before serving.

Just before serving, gently toss the noodles with the sauce, cucumbers and half the scallions. Garnish with the remaining scallions.

Recipe By : Vegetarian Pleasures From: Date:

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