Cold Sesame Peanut Noodles

These noodles are best made in advance and are always served cold; they will keep in the refrigerator for 5 days. When I lived in New York in the 80’s many of the Chinese restaurants served these noodles. They are a fast, easy, prep in advance, dish. Interestingly, I have never found sesame tahini in an Asian grocery; I buy it at a middle eastern grocery.

1 lb spaghetti or linguini, cooked until desired doneness in salted water, drain and set aside – (do not try to use angel hair, it will get sticky and mushy after it sits)

In a small bowl whisk together until smooth:

2 TBSP peanut butter

2-3 TBSP sesame tahini

1/4 cup good quality peanut oil

1/4 cup dark sesame oil

1/4 cup hot sesame chili oil, less if you don’t want it spicy

1 TBSP sugar

slowly whisk in –

1/2 cup soy sauce

1/4 cup rice wine vinegar

Toss pasta in sauce and top with:

A bunch of scallions thinly sliced

1/4 cup toasted sesame seeds

red chili flakes if desired.