Spicy Long Life Noodles

submitted byMary Louise Carter, Ruston, LA, USA, October 2007

Ingredients

1/4 cup tamari
1/4 cup vinegar
1/4 cup peanut butter (or tahini)
1/4 cup salsa
3 or 4 T. toasted sesame oil
4 T. minced fresh ginger
4 T. minced garlic
4 T. chopped cilantro

Instructions

Blend [the above] in a bowl or jar:

Choose any or all of the following vegetables, sliced and lightly steamed,
sautéed, (or raw).
Carrots, peas, broccoli, mushrooms, cabbage, and/or bean sprouts

14 oz. cooked brown rice fettuccine

Toss fettuccine with sauce and veggies of choice. Garnish with toasted
sesame seeds and additional chopped cilantro. You can also add shrimp or
cubed sautéed tofu.

Everyone loves these noodles. I love the unexpected addition of the salsa.
The recipe became a standard favorite at birthday potlucks when I was the
resident potter at the Vermont State Craft Center in Middlebury VT. I can't
exactly claim ownership of it - it originated with Chuck Perda, NYC, and was
then adapted by Peggy Chatelain, Bristol, VT, and then by me, and countless
others. The recipe has gone round and round. It is hardly a traditional
Chinese recipe, but long noodles signify long life in Chinese culture.
Would be good with a cup of tea!