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Description
The ingredients for this cold noodle dish can be prepared ahead of time, leaving nothing more to do in the morning before work than to assemble the noodles and vegetables and dress them with sesame oil, soy, tahini, ginger and a few other things. Prepare for lunchtime deliciousness.
Ingredients
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Salt 4cups chopped fresh crunchy raw vegetables: snow peas, bell peppers, cucumbers, scallions 12ounces fresh Chinese egg noodles or long pasta like linguine 2tablespoons dark sesame oil 1/2cup tahini, peanut butter or a combination 2tablespoons sugar 3tablespoons soy sauce, or to taste 1teaspoon minced fresh ginger (optional) 1tablespoon rice or white wine or other vinegar Hot sesame oil or Tabasco sauce to taste 1/2teaspoon freshly ground black pepper, or more to taste
Directions
Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use. Cook the noodles in the boiling water until tender but not mushy. When they’re done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers. Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it’s about the consistency of heavy cream; you will need 1/4 to 1/2 cup per serving; store as desired. When you’re ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.
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