Recipe - Cold Chinese Noodles

One half pound Spaghetti
One fourth cup Sesame oil
One fourth cup Tahini; (sesame seed paste)
One fourth cup Peanut butter; creamy,
allnatural is best
2 tablespoon Soy sauce
2 tablespoon Water
2 tablespoon Water
1 tablespoon Apple cider vinegar or rice
wine
1/3 cup Chicken broth; salt free
2 Cloves garlic; minced
1 teaspoon Fresh ginger; minced
3 Whole scallions;
trimmed/thin cut or sliced up
2 cup Chicken or beef; cooked and
shredded
1 cup Broccoli florets; cooked
1 tablespoon Cilantro; chopped

Mix 2 tablespoons water with soy sauce. Bring a large pot of water to a
boil. Add teh spaghetti and cook until tender, 10 to 15 minutes (unless you
use thin spaghetti, then 7 to 10 minutes). Drain the noodles and rinse them
under cold running water to stop the cooking process. Drain again and place
them in a bowl; toss with 1 tablespoon of the sesame oil. To prepare the
dressing, whisk the tahini and peanut butter with the soy sauce mixture and
the remaining 2 tablespoons of the water in a bowl. Whisk in the remaining
3 tablespoons oil, and the vinegar and broth. Season with the garlic,
ginger, and scallions. Toss the noodles with the dressing. Let sit for 1
hour. Just before serving, add the meat, broccoli, and cilantro to the
noodles. Toss to combine.

NOTES : Chinese restaurants usually welcome children, so most are familiar
with the oriental flavors like those in this side dish. If your child is
under two years old, you may want to use a smaller shape like macaroni so
that it will be easy for him to eat with his hands.

Recipe by: Baby Let's Eat!

Posted to recipeludigest Volume 01 Number 483 by "catspaw@inetnow.net"
catspaw@inetnow.net on Jan 9, 1998