Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Cloves garlic, minced or pressed |
| 2 tablespoons | Chinese sesame paste |
| 1 tablespoon | Dark sesame oil |
| 3 tablespoons | Tamari soy sauce |
| 2 tablespoons | Rice wine |
| 1½ tablespoon | Rice vinegar |
| 1 tablespoon | Honey |
| ½ teaspoon | Chili paste |
| 1 pinch | Of five-spice powder |
| 1 \N | Scallion, chopped |
| 2 tablespoons | Chopped fresh cilantro (opt) |
| 8 ounces | Dried wheat noodles, linguine, or soba noodles |
| \N \N | Fresh mung bean sprouts |
| \N \N | Unsalted roasted peanuts |
| 1 \N | Scallion, finely sliced on the diagonal |
From "Sundays at Moosewood Restaurant." Serves 4 to 6 as an appetizer or side dish.
Sauce In a blender or food processor, puree all the sauce ingredients until free of lumps. Cook the noodles until tender and drain immediately; toss with the sauce. Serve at room temperature, topped with mung bean sprouts, peanuts and scallions.
Note: If you're not serving this soon after preparation, the noodles might clump together. Should this happen, stir in a little warm water and soy sauce just before serving.