- 2 Tbs dark sesame oil
- 1 lb chinese style noodles
Dressing:
- 6 Tbs tahini
- 2 Tbs sherry
- 1/4 cup water
- 1/4 cup honey
- 1/2 cup hot water
- 6 Tbs peanut butter
- 2 Tbs hot pepper oil
- 3 Tbs light soy sauce
- 6 Tbs dark soy sauce
- 4 tsp rice wine vinegar
- 1/2 cup dark sesame oil
- 2 tsp minced fresh ginger
- 4 medium cloves garlic, minced
Garnish:
- 1 carrot peeled
- 2 green onions thinly sliced
- 1/2 cup roasted peanuts coarsely chopped
- 1/2 firm medium cucumber peeled, seeded, and julienned
Method:
- In a large pot of boiling water over medium heat cook noodles.
- Cook until barely tender and still firm.
- Drain immediately and rinse with cold water until cold.
- Drain well and toss noodles with 2 tablespoons dark sesame oil so they don’t stick together.
- For the dressing for the Chinese Noodles combine all ingredients except hot water in a blender and blend until smooth.
- Thin with hot water to consistency of whipping cream.
- To garnish the Chinese Noodles peel flesh of carrot in short shavings about 4″ long and place in ice water for 30 minutes to curl.
- Just before serving toss the Chinese Noodles with sauce.
- Garnish the Chinese Noodles with carrot curls cucumber, peanuts and green onion.
- Serve the Chinese Noodles at room temperature.
- Enjoy your freshly made Chinese Noodles!
