1 pound spaghetti noodles
2 tablespoons sesame oil
4 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons tahini
2 tablespoon smooth peanut butter
1 tablespoon sugar
1 1/2 tablespoon finely grated ginger
1 tablespoon minced garlic
2 teaspoons chili-garlic paste, or to taste
Hot house cucumber, peeled, seeded, and cut into 1/8,-by- 1/8,-by-2-inch sticks
¼ cup chopped roasted peanuts
Cook noodles until tender--they should retain a hint of chewiness. Drain, rinse with cold water and
toss with a splash of sesame oil.
In a medium bowl, whisk together the remaining: sesame oil, soy sauce, rice vinegar, tahini, peanut butter, sugar, ginger, garlic and chili-garlic paste.
Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanut.