Spicy Noodles With Sesame Dressing

• 1 pound thin egg noodles (fresh if possible)
• 1 tablespoon peanut oil
• 3 tablespoons Chinese sesame oil
• 4 tablespoons sesame seed paste (tahini)
• 3 tablespoons dark soy sauce
• 2 tablespoons brewed tea
• 1 tablespoon chili oil
• 1 teaspoon sugar
• 6 scallions, chopped
• 1 clove garlic, minced
• 2 teaspoons fresh ginger root, minced
• Coarse salt and freshly ground pepper to taste

1. Bring six quarts water to boil.
2. Add the peanut oil and cook the noodles for three to four minutes, or until al dente.
3. Drain and refresh under running cold water.
4. Place the noodles in a large serving bowl and add one tablespoon sesame oil.
5. Toss to prevent them from sticking together and set them aside.
6. Mix together the remaining ingredients until you have a smooth sauce.
7. If necessary, thin with a little olive oil.
8. Correct seasoning and pour the dressing over the noodles.
9. Toss thoroughly and serve at room temperature.

egg noodles, peanut oil, chinese sesame oil, sesame seed paste, soy sauce, tea, chili oil, sugar, scallions, clove garlic, fresh ginger root, salt

Taken from cooking.nytimes.com/recipes/2636 (may not work)