Pasta8 oz. dry egg noodles or spaghettini pasta1-2 tsp. sesame oil
Sauce2 cloves garlic¼ inch length fresh ginger2 Tbsp. soy sauce¼ cup smooth peanut butter1 Tbsp. sesame oil1 Tbsp. water1 Tbsp. Chili Pepper Oil1 Tbsp. brown sugar
Garnish2 cucumbers, peeled, deseeded, grated (for garnish)¼ cup fresh cilantro, chopped (for garnish)
1.Cook pasta in a large stockpot of boiling salt water until al dente. Drain, rinse with cold water, and transfer to a bowl.
2.Toss pasta with sesame oil and set aside at room temperature.
3.Mince garlic and ginger in food processor or blender.
4.Add remaining ingredients, except garnish, and puree until smooth.
5.Pour sauce over noodles and toss well.
6.Garnish with cucumber and cilantro.
7.Serve at room temperature.