- 2 tablespoons smooth peanut butter
- 2 1/2 tablespoons Asian (toasted) sesame oil
- 1 1/2 tablespoons soy sauce
- 1/4 cup water
- 2 teaspoons minced garlic
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon Asian chili paste or dried hot red pepper flakes
- 3/4 pound fresh or dried Asian egg noodles or spaghetti
- 3 tablespoons minced scallion
- available at some Asian markets
- In a blender blend together the peanut butter, 2 tablespoons of the sesame oil, the soy sauce, the water, the garlic, the gingerroot, the vinegar, the sugar, the chili paste, and a pinch of salt. In a kettle of salted boiling water cook the noodles until they are al dente, drain them in a colander, and rinse them well under cold water. Drain the noodles well, in a bowl toss them with the remaining 1/2 tablespoon sesame oil, and mound them on a platter. Drizzle the noodles with the sesame mixture and sprinkle them with the scallion.