Cold Chinese Noodles With Spicy Sesame Sauce

• 6 tablespoons sesame seeds
• 1 tablespoons sesame oil
• 3 tablespoons rice vinegar (unseasoned)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon honey
• 2 cloves garlic - mashed
• 3 thin slices fresh ginger
• 1 tablespoon Chinese hot pepper oil
• 1/2 tablespoon red pepper flakes
• 1 tablespoon salt
• 1/4 Cup vegetable oil
• 4 Cup cooked and drained Chinese noodles (or angel hair pasta)
• 1 seedless cucumber, peeled and cut into long julienne strips

1. The Sesame Paste:
2. Pour half of the sesame seeds into a large non-stick skillet. Toast over med-high heat, shaking and tossing the seeds constantly until they are a golden brown color. (Do not over-brown or they will be bitter.) Pour the toasted seeds out onto a paper plate or a piece of parchment paper. Toast remaining seeds the same way. Pour the seeds into a food processor (a mini-processor works best). Process seeds until finely ground. Remove and stir in the sesame oil to make a paste the consistency of stiff peanut butter.
3. The Sauce:
4. Process the sesame paste in a blender along with the rice vinegar, soy sauce, sugar, honey, garlic, ginger, Chinese hot pepper oil, red pepper flakes, and salt. Blend until well-mixed and ginger is finely chopped. With blender running, slowly pour in the oil.
5. The Noodles:
6. Toss the noodles with cucumber strips and sauce. Refrigerate until chilled. Sprinkle with additional toasted sesame seeds and red pepper flakes just before serving.
7. Serve chilled or at room temp.

sesame seeds, sesame oil, rice vinegar, soy sauce, sugar, honey, garlic, thin slices fresh ginger, chinese hot pepper oil, red pepper, salt, vegetable oil, chinese noodles, cucumber

Taken from www.epicurious.com/recipes/member/views/cold-chinese-noodles-with-spicy-sesame-sauce-1216402 (may not work)