Cold Oriental Noodles With Peanut Sauce

* Exported from MasterCook II *

Cold Oriental Noodles With Peanut Sauce

Recipe By : Lemlin, Jeanne. Quick Vegetarian Pleasures (1992)
Serving Size : Preparation Time :
Categories :

Amount Measure Ingredient -- Preparation Method
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1 lb spaghettini
4 Tbsp Oriental sesame oil
1/2 c natural-style peanut butter
1/3 c tamari soy sauce
3 Tbsp Chinese rice wine, or sherry
1 Tbsp water
1 1/2 Tbsp rice vinegar, or other vinegar
1 Tbsp vegetable oil
1 Tbsp light brown sugar -- firmly packed
3 cloves garlic -- minced
1 tsp fresh ginge -- minced
1/2 tsp crushed red pepper flakes
--(or less for a milder version)
1 cucumber peeled & cut lengthwise -- thinly sliced

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

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NOTES : Serves 4 as a main course.