Note: Honey replaces the sugar that would be in the sauce. Use a more neutral flavored honey, as the peanut butter will overwhelm any delicate honey. From “A Taste of Honey,” by Marie Simmons.
• 1 lb. fresh wheat-flour Chinese noodles or dried thin spaghetti
• 4 tbsp. toasted Asian sesame oil, divided
• 4 tbsp. soy sauce, divided
• 1/2 c. smooth peanut butter
• 1/4 c. honey (see Note)
• 3 tbsp. Chinese sesame paste
• 3 tbsp. unseasoned Japanese rice vinegar
• 2 to 4 tbsp. warm water, divided
• 1/2 tsp. coarse salt
• 1/4 to 1/2 tsp. crushed red pepper
• 3 green onions, cut into thin diagonal slices (green and white parts)
• 1 large carrot, coarsely shredded
• 1/2 crisp seedless cucumber, cut into thin strips (1/4 by 1 in.)
• 2 tbsp. finely chopped cilantro
Half fill a large pot with water and bring to boiling. Place noodles in water and cook for about 4 minutes for fresh noodles and 8 minutes for dried spaghetti, or until tender. Drain well and rinse with cold water, lifting cooked noodles with tongs to prevent sticking. Shake in colander to remove excess water. Put noodles in large bowl. Add 2 tablespoons each of sesame oil and soy sauce. Refrigerate for about 1 hour.