Cold Noodles with Sesame Sauce

• Salt to taste
• 1 pound cucumber
• 3/4 pound long pasta, such as linguine, or 1 pound fresh Chinese egg noodles
• 2 tablespoons dark sesame oil
• 1/2 cup tahini, peanut butter, or a combination
• 2 tablespoons sugar
• 3 tablespoons soy sauce, or to taste
• 1 teaspoon peeled and minced fresh ginger, optional
• 1 tablespoon rice or wine vinegar
• Hot dark sesame oil or Tabasco sauce to taste
• 1/2 teaspoon black pepper, or more to taste
• At least 1/2 cup minced scallion for garnish

1. Bring a large pot of water to a boil and add salt.
2. Peel the cucumber, cut in half, and, using a spoon, scoop out the seeds.
3. Cut the cucumber into shreds (you can use a grater for this) and set aside.
4. When the water comes to a boil, cook the pasta until tender but not mushy.
5. While the pasta is cooking, whisk together the sesame oil, tahini, sugar, soy sauce, ginger, vinegar, hot oil, and pepper in a large bowl.
6. Thin the sauce with hot water so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup.
7. Stir in the cucumber.
8. When the pasta is done, drain it and run it under cold water.
9. Drain again.
10. Toss the noodles with the sauce and cucumber.
11. Taste and adjust the seasoning as necessary (the dish may need salt), then garnish and serve.
12. This is a fine place to use leftovers of chicken, pork, beef, or seafood, or you can poach some chicken in the same water you use to cook the noodles or just add some fresh tofu.
13. The amount is up to you.

salt, cucumber, long pasta, dark sesame oil, tahini, sugar, soy sauce, fresh ginger, rice, sesame oil, black pepper, at

Taken from www.epicurious.com/recipes/food/views/cold-noodles-with-sesame-sauce-385891 (may not work)