Title: Cold noodles in sesame sauce
 Categories: None
      Yield: 1 Servings
 
      1 lb Thin spaghetti
    1/2 c  Oriental sesame oil
      5 ts Sesame tahini
    2/3 c  Peanut butter
      3 tb White vinegar
      5 tb Szechuan Pepper Sauce
           -(sriracha works fine here)
      2    Fresh or dried red hot
           -chiles minced (cayenne or
           -red jalapeno)
      6 tb Sugar
      1 c  Chicken broth
      1 c  Soy sauce
      1 ts Ground black pepper
      1 lg Cucumber peeled seeded and
           -julienned
      1 bn Scallions minced fine
 
  Here is a great summer recipe that works well as an appetizer or a
  lite main course. It has been a smashing success whenever I have
  brought it as a covered dish. Everyone always remarks how spicy hot
  it is, and some even say they usually don't go for spicy food, but
  loved this anyway. If you follow the recipe exactly, it has a bare
  minimum of heat to qualify as chilehead-hot, but more pepper sauce
  could be added.
  
  Boil the noodles according to package direction, drain, and cool
  thoroughly under cold running water while still in the colander. Toss
  the now cool noodles with the sesame oil (you could use the pot you
  cooked them in for this provided you wash all the starchy remains
  out), cover, and refrigerate for 2 hours to let the sesame flavor
  absorb into the noodles. In a large bowl combine the tahini, peanut
  butter, vinegar, Pepper Sauce, chiles, sugar, chicken broth, soy
  sauce, and ground black pepper. Stir until smoothe. Add the cold
  noodles, toss well. Add the cucumber strips and minced scallions,
  toss well, and serve.