Cold Sesame Noodles

• 1/2 lb. Chinese egg noodles
• 3 Tbsp. dark sesame oil
• 2 Tbsp. peanut oil
• 2 green onions, thinly sliced
• 1-inch piece minced garlic
• 3 garlic cloves, minced
• 1 tsp. red chili paste
• 2 Tbsp. brown sugar
• 1/2 c. peanut butter
• 2 Tbsp. rice vinegar
• 3 Tbsp. soy sauce
• 6 Tbsp. hot water
• 1 Tbsp. toasted sesame seeds
• cucumber slices (for garnish)
• fresh cilantro (for garnish)

1. Cook noodles in large pot of boiling unsalted water until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain really well and transfer to wide bowl. Toss with sesame oil so they don't stick. In small saucepan, heat peanut oil over medium-low flame. Add green onions, ginger, garlic and chili paste. Cook and stir for a minute, until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices and cilantro.

chinese egg noodles, dark sesame oil, peanut oil, green onions, garlic, garlic, red chili paste, brown sugar, peanut butter, rice vinegar, soy sauce, water, sesame seeds, cucumber, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113643 (may not work)