cold sesame noodles

1 pound of noodles, use what you like
2 Tablespoons dark sesame oil

for the dressing
6 Tablespoons creamy peanut butter
1/4 cup water
3 Tablespoons light soy sauce
6 Tablespoons regular soy sauce
6 Tablespoons tahini
1/2 cup dark sesame oil
2 Tablespoons sherry
4 teaspoons rice wine vinegar
1/4 cup honey
4 cloves garlic minced
2 teaspoons minced fresh ginger
1 – 2 Tablespoons hot pepper oil
1/2 cup hot water

garnishes
carrot peels
julienned cucumber
peanuts coarsely chopped
scallions sliced

Cook the noodles in boiling unsalted water until barely tender.
Drain and rinse with cold water until the noodles are cold.
Toss noodles with the two tablespoons of dark sesame oil so they don’t stick.

Combine all the ingredients for the dressing EXCEPT THE HOT WATER, in a blender or food processor fitted with a steel blade and blend until smooth.
Thin with hot water to the consistency of heavy cream. (I usually skip this step.)
Toss noodles with the sauce and garnish as you wish.

Special notes:
We don’t always have sherry in the house, the recipe is fine without it.
We’ve also made this using all regular soy sauce (who wants to run out?) and it’s fine.
Finally, you can make the dressing a week ahead, the trick is remembering to take it to your beach house with you...