Cold Sesame Noodles

It is a great summer dish. It is also a robust recipe -- you can change the proportions of the ingredients tremendously and still get something that tastes good. You can usually find the egg noodles in the freezer in an oriental food store. Makes 6 servings.

1 lb Chinese egg noodles
1/4 cup chopped peanuts
1 bunch chopped scallions
1 cucumber, peeled and sliced
cilantro for garnish (optional)

1/2 cup unsalted peanut butter (preferably natural)
1/2 cup tahini
3 tbsp tamari soy sauce
2 tbsp dark Chinese-style sesame oil
2 tbsp hot chile oil (or substitute with 1/2 tsp cayenne)
2 tbsp rice vinegar
1 inch piece of ginger, grated

Add the noodles to a large pot of boiling water and cook for 3-4 minutes. Drain. Put the peanut butter and tahini in a saucepan and heat slowly until melted. Add soy sauce, oils, vinegar and ginger. Add water in small quantities till you get a smooth paste that is about as viscous as honey. Cool. Pour the sauce over the noodles and mix thoroughly. Add peanuts and mix once again. Garnish with scallions and sliced cucumbers and chill for an hour before serving.