1 lb. chinese-style noodles (or any spaghetti/fettucini-type pasta) 2 tablespoon dark sesame oil
DRESSING: 6 tablespoon peanut butter 1/4 cup water 3 tablespoon light soy sauce 6 tablespoon dark soy sauce 6 tablespoon tahini (sesame paste) 1/2 cup dark sesame oil 2 tablespoon sherry 4 teaspoon rice wine vinegar 1/4 cup honey 4 medium cloves garlic, minced 2 teaspoon minced fresh ginger 1-2 tablespoon hot pepper oil (see instructions below)* 1/2 cup hot water
*HOT PEPPER OIL: Amount you use depends on how hot you like it. 2 tablespoon will give it a nice "bite". If your tastes run to the very hot, you might want to use 3 tablespoon If you don't want to buy the oil "ready made" in the market, here's a recipe:
1/4 cup hot red pepper flakes, 1 cup oil.
Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate. Lasts indefinitely.
GARNISH: (all are optional, depending on your taste) 1 carrot, peeled 1/2 firm medium cucumber, peeled, seeded, and julienned 1/2 cup roasted peanuts, coarsely chopped 2 green onions, thinly sliced
Cook noodles in large pot of boiling unsalted water over medium heat 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 or food processor fitted with steel blade 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. Place in ice water for 30 minutes to curl. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.