8 oz. dry egg noodles or spaghettini pasta
1-2 tsp. sesame oil
2 cloves garlic
¼ inch length fresh ginger
2 Tbsp. soy sauce
¼ cup smooth peanut butter
1 Tbsp. sesame oil
1 Tbsp. water
1 Tbsp. Chili Pepper Oil
1 Tbsp. brown sugar
2 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.