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.