7 tbsp soy sauce
3 tbsp sesame oil
1 tsp red pepper flakes
3 tbsp peanut oil
1 1/2 tbsp tahini
3 tbsp sesame oil
1 tsp red pepper flakes
3 tbsp peanut oil
1 1/2 tbsp tahini
3/4 tsp sugar
3 tbsp rice vinegar
3 cloves crushed garlic
1 tbsp finely chopped ginger
1/4 cup chopped cilantro - add to pasta after adding dressing
1 whole diced seeded cucumber - add to pasta after adding dressing
1 bunch chopped green onions - add to pasta after adding dressing
1 lb Chinese noodles or spaghetti
3 tbsp rice vinegar
3 cloves crushed garlic
1 tbsp finely chopped ginger
1/4 cup chopped cilantro - add to pasta after adding dressing
1 whole diced seeded cucumber - add to pasta after adding dressing
1 bunch chopped green onions - add to pasta after adding dressing
1 lb Chinese noodles or spaghetti
Mix together sauce ingredients. This may be stored in refrigerator for several weeks. Cook pasta according to package directions. Drain, rinse to cool. Toss with 1 tablespoon sesame or peanut oil to keep moist. Refrigerate for at least 1 hour. Sauce may be added to whole bowl or spooned onto individual servings. Mix together and top with sliced scallions.
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