8 oz fresh noodles (thin whole-wheat noodles, regular spaghetti or soba)
Water for boiling noodles *1 small cucumber, peeled, deseeded, cut into 2-inch length and julienned
1 Tbsp chopped scallions (opt)
2 Tbsp tahini paste plus 1 tsp Flying Olive's Toasted Sesame Oil
1 Tbsp creamy peanut butter
1 1/2 Tbsps low salt soy sauce
1 tsp Flying Olive's Honey Ginger Balsamic Vinegar
3 Tbsp Flying Olive's Toasted Sesame Oil
1 Tbsp Flying Olive's Chipotle EVOO (or Flying Olive's Harissa EVOO if you like it spicier)
1/2 tsp ground black pepper or crushed Sichuan peppercorns (opt)
salt to taste
1. In a pot of boiling water (with salt), cook noodles according to pkg instructions. Drain the noodles in a colander; rinse in cold running water. Let the noodles air dry for a few minutes in the colander.
2. Make the Sesame Sauce. Mix well and set aside. Adjust sauce to taste.
3. In a large mixing bowl, spoon the Sesame Sauce over the noodles, cut cucumbers and scallions and toss to mix. Refrigerate at least 15 minutes to let the flavors develop. This dish is even better the second day when the flavors have had a chance to blend. You can also add cooked shrimp, pork, chicken, or tofu.
Submitted by Barb L.