Spicy ginger sauce (for pasta)

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil
3 tablespoons Rice vinegar
1½ tablespoon Low-sodium soy sauce
1 tablespoon Oriental sesame oil
2 teaspoons Minced peeled fresh ginger
2 eaches Garlic cloves, minced
1 teaspoon Sugar
¼ teaspoon Dried crushed red pepper
2 eaches Green onions, thinly sliced
1 each Carrot, peeled, shredded
½ each Cucumber peeled, seeded, chopped
¼ cup Chopped fresh cilantro

Directions

[Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.]

Whisk all ingredients to blend in large bowl. Refrigerate.

Richard Sax & Marie Simmons, "Bon Appetit", September 1991 Typed by Karen Mintzias

Submitted By MARK SATTERLY On 06-23-95

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