Ingredients
6 tablespoons sesame seeds
1 tablespoons sesame oil
3 tablespoons rice vinegar (unseasoned)
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon honey
2 cloves garlic - mashed
3 thin slices fresh ginger
1 tablespoon Chinese hot pepper oil
1/2 tablespoon red pepper flakes
1 tablespoon salt
1/4 Cup vegetable oil
4 Cup cooked and drained Chinese noodles (or angel hair pasta)
1 seedless cucumber, peeled and cut into long julienne strips
Preparation
The Sesame Paste: Pour half of the sesame seeds into a large non-stick skillet. Toast over med-high heat, shaking and tossing the seeds constantly until they are a golden brown color. (Do not over-brown or they will be bitter.) Pour the toasted seeds out onto a paper plate or a piece of parchment paper. Toast remaining seeds the same way. Pour the seeds into a food processor (a mini-processor works best). Process seeds until finely ground. Remove and stir in the sesame oil to make a paste the consistency of stiff peanut butter.
The Sauce: Process the sesame paste in a blender along with the rice vinegar, soy sauce, sugar, honey, garlic, ginger, Chinese hot pepper oil, red pepper flakes, and salt. Blend until well-mixed and ginger is finely chopped. With blender running, slowly pour in the oil.
The Noodles: Toss the noodles with cucumber strips and sauce. Refrigerate until chilled. Sprinkle with additional toasted sesame seeds and red pepper flakes just before serving.
Serve chilled or at room temp.
