Sesame Noodles With Mushrooms

This recipe appeared in the July 1, 2007 issue of the Denver Post.It's a spicy, garlicky dish and you can serve it cold or at room temperature, perfect for a potluck or a barbeque. Adding some steamed broccoli makes this more of a meal.

• Ready In: 34 mins
• Serves: 8

Ingredients

• 12  ounces  fine egg noodles (spaghetti or vermicelli)
• 8  cups chicken broth or 8  cups vegetable broth
• 1⁄2 lb fresh mushrooms, sliced and slightly steamed
• 1⁄2 cup tahini (peanut butter may be substituted)
• 6  tablespoons water
• 4  teaspoons  hot chili oil (or to taste)
• 6  tablespoons soy sauce
• 4  tablespoons red wine vinegar
• 2  teaspoons  sesame oil
• 2  tablespoons  sesame oil
• 1⁄2 cup  peanut oil or 1⁄2 cup  vegetable oil
• 4  tablespoons garlic, finely minced

Directions

1. Bring broth to boil and add noodles.
2. Cook, stirring occasionally, about 5-7 minutes, or until done.
3. Drain and rinse under cold water until chilled.
4. Drain thoroughly and place in a bowl.
5. Toss with 2 teaspoons of sesame oil and add mushrooms.
6. In another bowl stir water into tahini (or peanut butter) until smooth.
7. Add chili oil, soy sauce,wine vinegar, 2 T. sesame oil, peanut or vegetable oil and garlic and stir until well combined.
8. Add sauce to the noodles and mushrooms and toss until well mixed.