Sack Lunch: Cold Sesame Noodles Recipe

• 5 tablespoons sesame seeds
• 5 tablespoons soy sauce
• 1/4 cup peanut butter, preferably chunky
• 2 tablespoons rice vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• 1 teaspoon Tabasco
• 1/2 cup hot water
• 1 tablespoon salt
• 1 pound fresh Chinese egg noodles (see above)
• 4 scallions, sliced thin
• 1 medium carrot, peeled and grated
• 1 red bell pepper, stemmed, seeded, and sliced thin

1. Toast the sesame seeds in a small skillet over medium heat, stirring, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon of the sesame seeds. Puree the remaining 4 tablespoons sesame seeds with the soy sauce, peanut butter, vinegar, sugar, ginger, garlic, and Tabasco in a blender or food processor until smooth, about 30 seconds. With the machine running, add the hot water, 1 tablespoon at a time, until the sauce has the consistency of heavy cream (you may not need all the water).
2. Cook the noodles in 6 quarts boiling water seasoned with the salt until tender, about 4 minutes. Drain and rinse under cold water until cool. Shake out the excess water and transfer to a large bowl. Add the scallions, carrot, red pepper, and sesame sauce and toss to combine. Arrange on a serving platter (or divide among individual bowls) and sprinkle with the reserved sesame seeds.

sesame seeds, soy sauce, peanut butter, rice vinegar, light brown sugar, ginger, garlic, tabasco, water, salt, fresh chinese egg noodles, scallions, carrot, red bell pepper

Taken from www.seriouseats.com/recipes/2008/07/cold-sesame-noodles-recipe.html (may not work)