Recipe

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• 8 oz chinese noodles or 8 oz spaghetti or 8 oz fettuccine pasta
• 2 tbsp dark sesame oil
• 6 tbsp peanut butter
• 1/4 cup water
• 9 tbsp soy sauce
• 6 tbsp tahini ( sesame paste)
• 1/2 cup sesame oil
• 2 tbsp sherry wine
• 4 tsp rice wine vinegar
• 1/4 cup honey
• 4 cloves garlic, minced
• 2 tsp minced fresh ginger
• 1 -2 tbsp hot sauce
• 1/2 cup hot water
• 1 carrot, peeled (optional)
• 1/2 medium firm cucumber, peeled,seeded ,and julienned (optional)
• 2 green onions, thinly sliced (optional)

• 1 Cook noodles in a large pot of boiling water over medium heat.
• 2 Cook until barely tender and still firm.
• 3 Drain immediately and rinse with cold water until cold.
• 4 Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
• 5 FOR DRESSING: combine all ingredients except hot water in a blender and blend until smooth.
• 6 Thin with hot water to consistency of whipping cream.
• 7 For garnish, peel flesh of carrot in short shavings about 4 long.
• 8 Just before serving, toss noodles with sauce.
• 9 Garnish with cucumber, green onion, and carrot.
• 10 Serve cold.