An old favorite in our post college days from an often visited Chinese Restaurant in Colorado Springs

½ to 1 lb. Chinese egg noodles or spaghetti

SAUCE:

• 3.5 TB tamari or soy sauce
• 2 TB hot sesame oil (chili sesame)
• 6 TB Toasted sesame oil
• 1 TB Mirin3 cloves crushed garlic
• 1 TB rice vinegar
• 3 TB grated ginger
• 3 TB toasted sesame seed
• 3-6 scallions (Cut in thin rings)
• 1 tsp tahini (optional)

GARNISH

Directions:

Boil the noodles. Drain and rinse under cold running water. Drain well, then toss in 1 TB soy sauce and 1 TB toasted sesame oil. Cover and chill about 1 hour.

Combine all sauce ingredients in a jar and shake well.

Keep noodles and sauce separate until service.

To Serve noodles, place on plate, shake sauce well and pour over noodles, sprinkle garnish on top.

Subs.

No tahini? Peanut butter, or just skip it.

No Mirin? Add 1 more TB of vinegar and ½ tsp of sugar

No hot chili oil? Use 1TB more each of plain and toasted sesame oil and ¼ to ½ tsp cayenne

No toasted sesame oil?