Ingredients
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8 ounces spaghetti or 8 ounces fettuccine pasta
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2 tablespoons dark sesame oil
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6 tablespoons peanut butter
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1/4 cup water
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9 tablespoons soy sauce
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6 tablespoons tahini (sesame paste)
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1/2 cup sesame oil
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4 teaspoons rice wine vinegar
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1/4 cup honey
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4 cloves garlic, minced
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2 teaspoons minced fresh ginger
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1 -2 tablespoon hot sauce
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1 carrot, peeled
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1/2 cup hot water
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2 tablespoons sherry wine
Instructions
- Cook noodles in a large pot of boiling water over medium heat.
- Cook until barely tender and still firm.
- Drain immediately and rinse with cold water until cold.
- Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
- FOR DRESSING: combine all ingredients except hot water in a blender and blend until smooth.
- Thin with hot water to consistency of whipping cream.
- For garnish, peel flesh of carrot in short shavings about 4" long.
- Just before serving, toss noodles with sauce.
- Garnish with cucumber, green onion, and carrot.
- Serve cold.