Ingredients:
12 ounces chinese egg noodles
2 tablespoons sesame oil
1/2 cup tahini or 1/2 cup natural-style peanut butter
1 tablespoon sugar
1/4 cup soy sauce
1 tablespoon rice wine vinegar
Frank’s red hot sauce
1/2 cup minced fresh scallions
Directions:
Cook the noodles in boiling salted water until they are tender but not mushy.
drain and rinse in cold water, toss with 1 Tbls of the oil.
Beat together the tahini, sugar, soy sauce, vinegar and remaining oil.
Add a dash of hot sauce, taste and season as necessary.
Thin the sauce with hot water until it is the consistency of heavy cream.
Toss the noodles with the sauce, garnish with scallions and serve.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.