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Cold Sesame Noodles

by Susie Clayton

Here's a great dish for potluck usually reserved for summer but one to enjoy all year.


1 lb. Chinese egg noodles
¼ cup chopped peanuts
1 bunch chopped scallions
1 cucumber peeled and sliced
cilantro for garnish (optional)
½ cup unsalted peanut butter (preferably natural)
½ cup tahini
2 tbsp tamari soy sauce
2 tbsp dark Chinese-style sesame oil
2 tbsp hot chile oil (or substitute with ½ tsp. Cayenne)
2 tbsp rice vinegar
1 inch piece of ginger, grated


Add the noodles to a large pot of boiling water and cook for 3-4 minutes. Drain.

Put the peanut butter and tahini in a saucepan and heat slowly until melted.

Add soy sauce, oils, vinegar and ginger. Add water in small quantities until you get a smooth paste that is as viscous as honey. Cool.

Pour the sauce over noodles and mix thoroughly. Add peanuts and mix once again.

Garnish with scallions and sliced cucumbers and chill for an hour before serving