Cold Chinese Sesame Noodles

Makes 4-6 servings This is our adaptation of a favorite Chinese restaurant dish. Serve it as a side dish or as a light entrée.   3/4 poundudon noodles 1/4 cup chopped peanuts 1 bunch chopped scallion 1 cucumber, peeled and sliced 1 cup blanched snow peas 1 cup grated carrot 1 cup Golden Millstone Sesame Butter 2 tablespoons tamari soy sauce 2 tablespoons dark sesame oil 1 tablespoon hot chili oil (or substitute with 1/2 t. cayenne)

2 tablespoons rice vinegar

1 inch piece ginger, grated 1/2 cup water toasted sesame seeds to garnish   Cook noodles according to package directions and cool. Meanwhile, combine sesame butter, soy sauce, sesame oil, chili oil, vinegar, water and ginger in a small saucepan. Simmer on low heat for 5 minutes to marry flavors, then remove from heat and cool. Combine noodles, sauce, peanuts, snow peas, cucumber, scallions and carrots. Place on a platter and garnish with sesame seeds.

This is the first convincing demonstration of the powerful anti-inflammatory effect of DHA in the brain
FrédéricCalon of Université Laval’s Faculty of Pharmacy