• 2 cups peanut butter
  • ½ cup rice vinegar
  • ¼ cup light soy sauce
  • 2 tsp dark soy sauce
  • 2 tbsp garlic, chopped
  • 4 whole serrano peppers, cut into pieces
  • 3 tbsp sugar
  • 2 tsp salt
  • ½ cup dark sesame oil
  • 2 tbsp chili oil
  • 1 cup tea, freshly brewed
  • 1 lb. spaghetti
  • 2 tsp dark sesame oil
  • ½ whole cucumber
  • ½ cup cilantro, chopped


1. Throughly blend in a food processor the peanut butter, vinegar, light and dark soy sauce, garlic, serrano chiles, sugar, and salt. Remove to a medium bowl, and stir in the 1/2 cup sesame and 2 tbs chili oil. Gradually stir in the freshly brewed black tea. This sauce can be covered and refrigerated for 1 to 2 days. Allow to return to room temperature before using.
2. Bring 4 to 4-1/2 quarts water to a rolling boil in a large pot. Add the spaghetti or fresh Chinese egg noodles. Cook until softened. Drain and rinse under cold water until cool. Drain and toss thoroughly with 2 tsp dark sesame oil.
3. To serve, place the noodles in a serving dish, top with all the sauce, and stir together slightly. Or serve on individual dinner plates and top with 3 to 4 generous tbs sauce per serving. Garnish with the cucumber, chopped into thin strips, and the cilantro.


Chinese, International Cuisine, Pasta & Pasta Sauces, Vegetarian Dishes


Joy of Cooking (New ed.)


4 servings




Asian : East Asian : Hunan



preparation times

• Start to finish: 1 Hour 30 Minutes