SESAME NOODLES WITH THAI PEANUT SAUCE
Ingredients:
1 lb. vermicelli or thin spaghetti
3 T. dark sesame oil
4 green onions, cut in 1/2 inch pieces
1 (1-inch) piece ginger root, pared and quartered
1/3 C. peanut butter (plain or chunky)
1/4 C. soy sauce
1/4 C. tap water or chicken broth
1 T. rice or white vinegar
1 T. vegetable oil
2 T. sugar
1/2 tsp. crushed red pepper
Cook spaghetti as directed; drain and rinse with cold water.
Toss with 2 tablespoons sesame oil (this dish can be served
cold or hot). Do not rinse with cold water if you want a hot
dish, just drain. In food processor, finely chop garlic, green
onions and ginger. Add remaining sesame oil and all
ingredients. Process until thoroughly mixed. Top each
serving of vermicelli or spaghetti with amount of desired
sauce.
B-man
