Cold Oriental Noodles With Peanut Sauce
Ingredients
1 pound spaghetti
1/4 C. sesame oil
1/2 C. natural style creamy peanut butter
1/3 C. tamari soy sauce
3 Tbsp. sherry
1 Tbsp. water
1 1/2 Tbsp. rice wine vinegar
1 Tbsp. vegetable oil
1 Tbsp. light brown sugar firmly packed
3 cloves garlic finely minced
1 tsp. ginger root minced
1/2 tsp. red pepper flakes crushed
1 cucumber peeled and sliced
4 scallions thinly sliced
Cooking Instructions
Cook the spaghetti al dente. Drain and rinse under cold water. Drain very well again. With your hands, toss the noodles with half of the sesame oil. Cover and chill until ready to combine with the peanut sauce, or up to 24 hours. To make the peanut sauce, combine the remaining sesame oil with all the other ingredients except the cucumber and scallion. Beat until well mixed. The sauce can be kept in the refrigerator, covered, for up to 24 hours before serving. Just before serving, gently toss the noodles with the sauce, cucumbers and half the scallions. Garnish with the remaining scallions.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)