Sesame Noodles

• 8 oz (224 grm). thin egg noodles or linguini
• 1/4 cup (60 ml) peanut or vegetable oil, divided use
• 1/4 cup (60 ml) light soy sauce
• 1/4 cup (60 ml) red wine vinegar
• 2-1/2 Tbsp (35 ml). chunky or smooth peanut butter
• 1 tsp (5 ml). sugar
• 1 tsp (5 ml). dark toasted sesame oil
• 1/2 tsp (2 ml). ground ginger
• 1/2 tsp (2 ml). salt
• 3 Tbsp (45 ml). sesame seeds
• 2 Tbsp (30 ml). garlic, minced
• 1/2 tsp (2 ml). crushed red pepper flakes
• 2 green onions, sliced

1. Cook noodles in boiling water until al dente.
2. Rinse, drain and toss with 2 tbsp (30 ml) peanut oil.
3. Mix soy, vinegar, peanut butter, sugar, sesame oil, ginger and salt in deep jar or bowl.
4. Whisk until smooth.
5. Toast sesame seeds in large skillet until light brown and fragrant.
6. Remove seeds.
7. In same skillet, heat 2 tbsp (30 ml) peanut oil over medium heat.
8. Add garlic and pepper flakes; cook and stir until garlic starts to color.
9. Add noodles and soy mixture.
10. Toss to mix.
11. Cook just until heated through, about 2 minutes.
12. Cool to room temperature.
13. Sprinkle with sesame seeds and green onions.

thin egg noodles, peanut, soy sauce, red wine vinegar, chunky, sugar, sesame oil, ground ginger, salt, sesame seeds, garlic, red pepper, green onions

Taken from online-cookbook.com/goto/cook/rpage/000F35 (may not work)