Source: Denni Mador

Noodles

Cook 1 pound of Chinese style wheat and egg noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with dark sesame oil so that they do not stick together.

Dressing

• 6 tablespoons peanut butter
• ¼ cup water
• 3 tablespoons light soy sauce
• 6 tablespoons dark soy sauce
• 6 tablespoons tahini
• ½ cup dark sesame oil
• 2 tablespoons dry sherry
• ¼ cup honey
• 4 cloves garlic, minced
• 2 teaspoons fresh minced ginger
• 1-2 tablespoons hot pepper oil

Process all ingredients in a blender or food processor and blend until smooth. Thin with up to ½ cup hot water to the consistency of whipping cream. Just before serving, toss noodles with dressing. Garnish with cucumbers, green onions, carrot curls, and peanuts. Serve at room temperature

Glenda’s Secrets of Success

This is very good and very close to the David Berkeley’s version. I have other recipes for Chinese noodle salad, but this one is worth the work.

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. SOY SAUCE makes it Chinese; GARLIC makes it good.” – ALICE MAY BROCK