Peanut Noodles

• 1 lb. thin spaghetti
• 4 Tbsp. oriental sesame oil
• 1/2 c. natural-style peanut butter
• 1/3 c. tamari soy sauce
• 3 Tbsp. Chinese rice wine or sherry
• 1 Tbsp. water
• 1-1/2 Tbsp. rice vinegar or other vinegar
• 1 Tbsp. vegetable oil
• 1 Tbsp. sugar
• 3 garlic cloves
• 1 tsp. ginger
• 1/2 tsp. crushed red pepper flakes
• (optional) 1 cucumber, cut lengthwise, seeded, and julienned
• 4 scallions

Cook the spaghetti al dente. Drain and rinse under cold water. Drain very well again.

Toss noodles with 2 Tbsp. of sesame oil. Cover and chill until peanut sauce is ready, or up to 24 hours.

To make the sauce, combine the remaining 2 Tbsp. sesame oil with all the other ingredients except the cucumber and scallions. Beat until well mixed. Toss with spaghetti, cucumber, and scallions, and serve.