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Cold Sesame Noodles and Sauce

This is a very popular summer noodle dish for Chinese families and restaurants. This recipe makes about 1 quart Sesame dressing

Ingredients:
1 lb cooked thin noodles (preferably fresh pasta)

Sesame Dressing:

½ cup Sesame paste (preferably Taiwan Brand)
3 Tablespoons Oil
1 Tablespoon minced garlic
2 Tablespoons peanut butter
1/3 cup soy sauce
1 Tablespoon sugar
1 ½ to 2 cups hot water
1 /2 tablespoon vinegar
½ cup crushed, roasted peanuts

Garnish:
Cilantro, scallion, jalapeno, cucumber, Belgian endive

Directions:

In a large mixing bowl, mix the sesame paste, peanut butter, soy sauce, vinegar and sugar. Stir until totally combined

Heat the oil over medium-high heat, and add the garlic, stir until slightly soft. Add sesame paste and the water. Turn the heat to a simmer. Stir and cook until the sesame paste is totally combined into the sauce about 20 minutes. It should be pourable but not too thin.

Cook the pasta and transfer to a strainer. Add 1/2 tablespoon oil to separate the noodles. Transfer to a large bowl. Let the noodles cool, then refrigerate.

Mix the cooked noodles with enough sesame dressing. Then mix in the crushed peanut. Transfer to a plate. Top with chopped scallion, coriander, chopped fresh Jalapeno pepper, or Belgian endive.

The remaining dressing will keep refrigerated for up to 1 month.

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