[MrMon]

This dish has become very popular at my house and can be served vegetarian or with sliced grilled chicken breast. It can also be served warm or cold, although I prefer warm, the original recipe calls for cold. The sauce makes more than enough for several meals. Scale up or down accordingly.

Char-lee's Chilled Spicy Sesame Noodles
from The Black Dog Summer On The Vineyard Cookbook

1 lb fresh or dried egg noodles (These look like spaghetti but aren't, they're Chinese egg noodles, found in Asian supermarkets. I use Wah King Noodle Company Chinese Noodles #4.)
1/2 cup tahini
1/2 cup hot water
1/2 cup canola oil
1/2 cup tamari or soy soauce
1/4 cup sugar
1/4 cup cider or red wine vinegar
1/8 to 1/4 cup chili oil (Spicy at 1/8, 1/4 will be really spicy. Use caution the first time.)
1 tablespoon dark sesame oil
3 cloves garlic, minced
2 scallions, chopped for garnish

Optional
Cucumber, peeled, seeded and sliced
Sliced grilled chicken breast
Sesame seeds

1. Cook egg noodles in boiling salted water, 3-5 minutes for fresh, 7-10 minutes for dried. Drain and rinse in cold water if serving cold. Add in a little sesame oil to prevent sticking. Chill or set aside warm.

2. Pour tahini in large mixing bowl. Add hot water to measuring cup to clear left over tahini, add to bowl Whisk until blended smooth.

3. Whisk in vegetable oil. Add tamari or soy sauce, sugar, and vinegar, one at a time, mixing with whisk until smooth each time.

4. Add in chili oil, starting with 1/8 cup. Taste for spiciness. Add in more if desired.

5. Add sesame oil and garlic. Blend.

6. Place noodles on plates, add enough sauce to coat, garnish with scallions and any optional ingredients.

Remaining sauce will last for several weeks in a sealed container in your fridge.