Cold Sesame Noodles

From: Sanjiv.Singh@H.GP.CS.CMU.EDU
I have combined and adapted several recipes to come up with this one. It is a great summer dish. I often cook it for a potluck because it is simple to make and always gets good reviews. It is also a robust recipe-- you can change the proportions of the ingredients tremendously and still get something that tastes good. You can usually find the egg noodles in the freezer in an oriental food store.
Makes 6 servings.

1 lb Chinese egg noodles
1/4 cup chopped peanuts
1 bunch chopped scallions
1 cucumber, peeled and sliced
cilantro for garnish (optional)

1/2 cup unsalted peanut butter (preferably natural)
1/2 cup tahini
3 tbsp tamari soy sauce
2 tbsp dark Chinese-style sesame oil
2 tbsp hot chile oil (or substitute with 1/2 tsp cayenne)
2 tbsp rice vinegar
1 inch piece of ginger, grated

Add the noodles to a large pot of boiling water and cook for 3-4 minutes. Drain. Put the peanut butter and tahini in a saucepan and heat slowly until melted. Add soy sauce, oils, vinegar and ginger. Add water in small quantities till you get a smooth paste that is about as viscous as honey. Cool. Pour the sauce over the noodles and mix thoroughly. Add peanuts and mix once again. Garnish with scallions and sliced cucumbers and chill for an hour before serving.

PS. Today, when I was trying to figure out what to cook, I finally decided upon the sesame noodles. When I looked up the recipe in the collection, I had a good laugh when I saw the note about how I often cook this one for potlucks. Well, you know what to expect when you invite me next.

From the Dinner Co-op