Recipe - Cold Oriental Noodles With Peanut Sauce

1 pound Spaghetti
One fourth cup Sesame oil
One half cup Natural style creamy peanut
Butter
1/3 cup Tamari soy sauce
3 tablespoon Sherry
1 tablespoon Water
1 One half tablespoon Rice wine vinegar
1 tablespoon Vegetable oil
1 tablespoon Light brown sugar; firmly
Packed
3 Cl Garlic; finely minced
1 teaspoon Ginger root; minced
One half teaspoon Red pepper flakes; crushed
1 Cucumber; peeled and cut or sliced up
4 Scallions; thinly cut or sliced up

Recipe by: Vegetarian Pleasures Cook the spaghettini al dente. Drain and
rinse under cold water. Drain very well again. With your hands, toss the
noodles with half of the sesame oil. Cover and chill until ready to combine
with the peanut sauce, or up to 24 hours.

To make the peanut sauce, combine the remaining sesame oil with all the oth
ingredients except the cucumber and scallion. Beat until well mixed. The sa
can be kept in the refrigerator, covered, for up to 24 hours before serving

Just before serving, gently toss the noodles with the sauce, cucumbers and
half the scallions. Garnish with the remaining scallions.