Recipe By : Quick Vegetarian Pleasures, by Jeanne Lemlin, 1992
Serving Size : 4 Preparation Time :
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Spaghettini
4 tb Sesame oil
1/2 c Peanut butter
1/3 c Tamari soy sauce
3 tb Chinese rice wine or sherry
1 tb Water
1 1/2 tb Rice vinegar or other vinegar
1 tb Vegetable oil
1 tb Light brown sugar -- firmly packed
3 cl Garlic -- minced
1 ts Fresh ginger -- minced
1/2 ts Crushed red pepper flakes --
- or less for a milder version
1 Cucumber -- peeled, cut
- lengthwise, thinly sliced
Cook the spaghettini al dente. Drain and rinse under cold water.
Drain very well again. With your hands, toss the noodles with 2 tb of
the sesame oil. Cover and chill until ready to combine with the
peanut sauce, or up to 24 hours.
To make the sauce, combine the remaining 2 tb sesame oil with all the
other ingredients except the cucumber and scallions. Beat until well
mixed. The sauce can be kept in the refrigerator, covered, up to
24 hours before using.
Just before serving, gently toss the noodles with the sauce,
cucumbers, and half the scallions. Garnish with the remaining
scallion.
