Difference between revisions of "Sesame Noodles"
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Combine all ingredients except hot water in a blender until smooth. Thin with hot water until you get to the consistency you like. Serve over well drained, room temperature chinese noodles or thin spaghetti, garnish ideas include julienened cucumber, chopped roasted peanuts and diced scallions. | Combine all ingredients except hot water in a blender until smooth. Thin with hot water until you get to the consistency you like. Serve over well drained, room temperature chinese noodles or thin spaghetti, garnish ideas include julienened cucumber, chopped roasted peanuts and diced scallions. | ||
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Revision as of 13:53, 23 July 2008
Sesame Noodles from Shara 11-29-01
Original Message-----
Yeah, it was me. I'm gonna give you all the full recipe - I don't put in the ginger because I hate it, and I ignore the hot water because I like my sauce thicker. Play with it as you will
- 6 tbsp smooth peanut butter
- 1/4 cup water
- 3 tbsp light soy sauce
- 6 tbsp tamari soy (believe me, if you've never used them both, they are very different tasting.)
- 6 tbsp tahini paste (I get mine in the natural food supermarket)
- 1/2 cup veg. oil
- 2 tbsp sherry
- 4 tsp rice wine vinegar
- 1/4 cup honey
- 4 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1-2 tbsp hot pepper oil (to taste, this stuff is spicy hot. I love it <g>)
- 1/2 cup hot water
Combine all ingredients except hot water in a blender until smooth. Thin with hot water until you get to the consistency you like. Serve over well drained, room temperature chinese noodles or thin spaghetti, garnish ideas include julienened cucumber, chopped roasted peanuts and diced scallions.
