Date: Mon, 16 Aug 93 13:31:11 -0400
This recipe was lifted from some "California" cooking cook book...sorry, don't remember the name. The hardest part of the recipe is amassing the ingredients. Most can be purchased in an Oriental Food Store. Once you make the dressing, you will have "instant" company fare on hand for a long, long time. The recipe makes 1 quart. I store mine in a mayonnaise-type jar in the refrigerator. Dressing will keep well indefinitely in the refrigerator. Use about 2-4 heaping Tbsp. of dressing per pound of noodles. Recipe may be prepared up to 1 day ahead of time through Step 3 and kept refrigerated.
1 lb. chinese-style noodles (or any spaghetti/fettucini-type pasta) 2 Tbsp. dark sesame oil
DRESSING: 6 Tbsp. peanut butter 1/4 cup water 3 Tbsp. light soy sauce 6 Tbsp. dark soy sauce 6 Tbsp. tahini (sesame paste) 1/2 cup dark sesame oil 2 Tbsp. sherry 4 tsp. rice wine vinegar 1/4 cup honey 4 medium cloves garlic, minced 2 tsp. minced fresh ginger 1-2 Tbsp. hot pepper oil (see instructions below)* 1/2 cup hot water GARNISH: (all are optional, depending on your taste) 1 carrot, peeled 1/2 firm medium cucumber, peeled, seeded, and julienned 1/2 cup roasted peanuts, coarsely chopped 2 green onions, thinly sliced