Recipe - Cold Noodles In Sesame Sauce

1 pound Thin spaghetti
One half cup Oriental sesame oil
5 teaspoon Sesame tahini
2/3 cup Peanut butter
3 tablespoon White vinegar
5 tablespoon Szechuan Pepper Sauce
(sriracha works fine here)
2 Fresh or dried red hot
chiles minced (cayenne or
red jalapeno)
6 tablespoon Sugar
1 cup Chicken broth
1 cup Soy sauce
1 teaspoon Ground black pepper
1 lg Cucumber peeled seeded and
julienned
1 bn Scallions minced fine

Here is a great summer recipe that works well as an appetizer or a lite
main course. It has been a smashing success whenever I have brought it as a
covered dish. Everyone always remarks how spicy hot it is, and some even
say they usually don't go for spicy food, but loved this anyway. If you
follow the recipe exactly, it has a bare minimum of heat to qualify as
chileheadhot, but more pepper sauce could be added.

Boil the noodles according to package direction, drain, and cool thoroughly
under cold running water while still in the colander. Toss the now cool
noodles with the sesame oil (you could use the pot you cooked them in for
this provided you wash all the starchy remains out), cover, and refrigerate
for 2 hours to let the sesame flavor absorb into the noodles. In a large
bowl combine the tahini, peanut butter, vinegar, Pepper Sauce, chiles,
sugar, chicken broth, soy sauce, and ground black pepper. Stir until
smoothe. Add the cold noodles, toss well. Add the cucumber strips and
minced scallions, toss well, and serve.

Posted to CHILEHEADS DIGEST V4 #040 by Porter Banister
porter9@concentric.net on Jul 25, 1997