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Ingredients
- 1 lb Thin spaghetti
- 1/2 c. Oriental sesame oil
- 5 tsp Sesame tahini
- 2/3 c. Peanut butter
- 3 Tbsp. White vinegar
- 5 Tbsp. Szechuan Pepper Sauce (sriracha works fine here)
- 2 x Fresh or possibly dry red warm chiles chopped (cayenne or possibly red jalapeno)
- 6 Tbsp. Sugar
- 1 c. Chicken broth
- 1 c. Soy sauce
- 1 tsp Grnd black pepper
- 1 lrg Cucumber peeled seeded and julienned
- 1 bn Scallions chopped fine
Directions
- Here is a great summer recipe which works well as an appetizer or possibly a lite main course. It has been a smashing success whenever I have brought it as a covered dish. Everyone always remarks how spicy warm it is, and some even say they usually do not go for spicy food, but loved this anyway. If you follow the recipe exactly, it has a bare minimum of heat to qualify as chilehead-warm, but more pepper sauce could be added.
- Boil the noodles according to package direction, drain, and cold thoroughly under cool running water while still in the colander. Toss the now cold noodles with the sesame oil (you could use the pot you cooked them in for this provided you wash all the starchy remains out), cover, and chill for 2 hrs to let the sesame flavor absorb into the noodles. In a large bowl combine the tahini, peanut butter, vinegar, Pepper Sauce, chiles, sugar, chicken broth, soy sauce, and grnd black pepper. Stir till smoothe. Add in the cool noodles, toss well. Add in the cucumber strips and chopped scallions, toss well, and serve.
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