Cold Sesame Noodles With Crunchy Vegetables

• Salt
• 4 cups chopped fresh crunchy raw vegetables: snow peas, bell peppers, cucumbers, scallions
• 12 ounces fresh Chinese egg noodles or long pasta like linguine
• 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 minced fresh ginger (optional)
• 1 tablespoon rice or white wine or other vinegar
• Hot sesame oil or Tabasco sauce to taste
• 1/2 teaspoon freshly ground black pepper, or more to taste

1. Bring a large pot of water to a boil and salt it.
2. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces.
3. Reserve in a container until ready to use.
4. Cook the noodles in the boiling water until tender but not mushy.
5. When theyre done, rinse in cold water, then toss with a little sesame oil.
6. Store in one or more containers.
7. Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl.
8. Thin the sauce with hot water until its about the consistency of heavy cream; you will need 1/4 to 1/2 cup per serving; store as desired.
9. When youre ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.

salt, vegetables, fresh chinese egg noodles, dark sesame oil, tahini, sugar, soy sauce, fresh ginger, rice, sesame oil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1015003 (may not work)