Cold Sesame Noodles

A co-worker gave me this recipe years ago from a cooking class she took from Catherine Devine, M.Ed. It's always a big hit.

¼ cup hot water
6 Tb tamari (for this recipe, soy sauce is a so-so replacement for the tamari -- which you can get in most supermarkets)
3 Tb tahini (ground sesame seed paste)
3 Tb vinegar
2 Tb peanut butter
1 lb soba noodles or whole wheat spaghetti or fettuccini
1 Tb roasted sesame oil
2 Tb hot roasted sesame oil OR szechuan sauce
¼ cup sesame seeds*
2 scallions, chopped

1. While water is boiling for noodles, whisk the honey or sugar in hot water until fully dissolved.

2. Add the remaining liquid ingredients and whisk again into a blended sauce.

3. Lightly toast the sesame seeds by placing them in a single layer in a dry skillet over a low flame. Stir often to prevent burning. They are roasted when they begin to brown or when you begin to smell them. (You can skip roasting the seeds; raw unhulled sesame seeds are nearly as good.)

4. Follow the package directions for cooking the noodles. It's better is the noodles are not too mushy.

5. Rinse the pasta with cold water, then toss the noodles with the sauce and top with seeds and scallions. Chill or serve warm. Also good with some steamed cauliflower and red pepper tossed in.