| 12 | oz. | uncooked noodles
|
| 3 | tbsp. | garlic
|
| 3 | tbsp. | fresh ginger root
|
| ¾ | c. | tahini (sesame paste)
|
| ¾ | c. | peanut butter
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| ¼ | c. | soy sauce
|
| 1 | tbsp. | chili oil (to taste)
|
| approx. 1 | c. | water
|
| - Cook noodles according to directions. Chill in cold water, drain, and set aside.
- In a blender, liquefy garlic, ginger root, chili oil, soy sauce.
- In a food processor, add the peanut butter and tahini and
blend with the liquified mix from the blender.
- Add sufficient water to make the paste semi-liquid,
bearing in mind that it has to stick to the noodles.
- Toss the noodles with the sauce.
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