Cold Sesame Noodles with Crunchy Vegetables

By á-47

Ingredients

• salt
• 4 cups chopped fresh crunchy raw veggies; celery, snow peas, bell peppers, cucumbers, green onions
• 12 oz. fresh Chinese egg noodles or long pasta like linguine
• 2 Tbsp. dark sesame oil
• 1/2 cup tahini, peanut butter or a combined of both
• 2 Tbsp. sugar
• 3 Tbsp. soy sauce, or to taste
• 1 tea. minced fresh ginger (optional)
• 1 Tbsp. rice or white wine vinegar
• Hot sesame oil or Tabasco sauce to taste
• 1/2 te. black pepper, or more to taste

Preparation

Step 1

Bring large pot of water to boil and salt it. Prepare the veggies; trim, seed, peel as necessary and cut into bite-size pices. Reserve until ready to use.

Cook the noodles until tender but not mushy. When done, rinse in cold water, then toss with 1/2 Tbsp. sesame oil.

Whisk together remaining 1 1/2 Tbsp. sesame oil, the tahini, sugar, soy, ginger, vinegar, hot oil and black pepper in a large bowl. Thin the sauce with hot water until it's about the consistency of heavy cream.

Mix all together and chill until ready to serve.