The hardest part of the recipe is amassing the
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
- 2 Tbsp. dark sesame oil
- 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 maple syrup
- 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
1. Cook noodles in large pot of boiling unsalted water over
medium heat until barely tender and still firm.
2. Drain immediately and rinse with cold water
Drain well and toss noodles with (2 Tbsp) dark sesame oil
so they don't stick together.
3. FOR DRESSING:
combine all ingredients except hot water in a blender or food
processor fitted with steel blade and blend until smooth.
Thin with hot water to consistency of whipping cream.
4. For garnish, peel flesh of carrot in short
shavings about 4" long.
Place in ice water for 30 minutes to curl.
5. Just before serving, toss noodles with sauce.
Garnish with cucumber, peanuts, green onion, and carrot curls.
Serve at room temperature.
* HOT PEPPER OIL:
Amount you use depends on how hot you like it. 2 Tbsp. will
give it a nice "bite."
If your tastes run to the very hot, you might want to use
If you don't want to buy the oil "ready made" in the market,
here's a recipe:
1/4 cup hot red pepper flakes, 1 cup oil.
Combine in a saucepan over medium heat.
Bring to boil, and immediately turn off heat.
Strain in small glass container that can be sealed.