Kim – Ina Garten

Ingredients

• 6 garlic cloves, minced
• 1/4 cup fresh ginger, peeled & chopped
• 1/2 cup vegetable oil
• 1/2 cup tahini (sesame paste)
• 1/2 cup smooth peanut butter
• 1/2 cup soy sauce
• 1/4 cup dry sherry –OR- sherry vinegar –OR- white wine vinegar
• 1/4 cup honey
• 1/2 tsp hot chili oil
• 2 Tbs dark sesame oil
• 1/2 tsp ground black pepper
• 1/8 tsp cayenne pepper
• 1 pound spaghetti, cooked
• 1 red pepper, julienne
• 1 yellow pepper, julienne
• 4 scallions, sliced diagonally

Directions

Cook pasta, rinse with cold water for cold salad, set aside. Place garlic through cayenne pepper in blender or food processor and puree. Put pasta and vegetables in large bowl and cover with three quarters of the sauce. Toss. Save the remaining sauce to moisten leftover noodles or make extra.

This is SO easy & good. It can be served hot for dinner or at chilled at a picnic in Chinese
to-go boxes with chopsticks.