Ingredients
1 pound vermicelli, linguini, spaghetti
2 T vegetable oil
Dressing:
3 garlic cloves
1 chunk fresh ginger peeled
1/2 cup of each:
peanut oil
sesame tahini
strong black tea
soy sauce
1/4 cup of each:
dry sherry
cider vinegar
sugar
2 tsp ground black pepper
1/8 tsp cayenne (optional)
6 scallions finely chopped
Preparation
Boil noodles until al dente. Drain and transfer to big serving bowl. Sprinkle and toss with oil. Set aside. The dressing is easiest done in a food processor or blender. Process garlic and ginger until finely minced. Add remaining ingredients EXCEPT scallions. Blend well. Pour over noodles. Toss. Add scallions. Toss again. It will look runny. This is OK. It needs to sit for at least an hour. Just give a stir once or twice while it sits and absorbs liquid. Some folks like it warm. Others prefer it room temp, or chilled. It keeps well, and always pleases a crowd. Easily doubles or triples. YUM.
