Sesame noodles with cucumbers

From Vegan Everything  by Nadine Horn and Jorg Mayer

The sauce was too minimal for the noodles - Try doubling all the sauce ingredients.  When I put extra sauce on one spoonful of noodles, it seemed perfect.

Or can try adapting/ blending the other recipe noted below.

Ingredients:
1 pound noodles (used whole wheat)

1 Tbsp dark (roasted) sesame oil
1 garlic clove
1/2 medium cucumber
2 scallions
2 tsp black sesame seeds
3 Tbsp Chinese sesame paste or tahini
2 Tbsp natural peanut butter
3 Tbsp rice vinegar
2 Tbsp soy sauce
1/2 tsp salt


Directions:
1) Bring a large pot of water to a boil.  Add the noodles, stirring gently.  Lower the heat to a simmer and cook for about 4 minutes, until barely tender (longer for whole wheat)

2) Drain the noodles and transfer to a bowl of cold water to remove excess starch.  Drain again and put the noodles in a medium bowl.  Dress with 1/2 tsp of the sesame oil and set aside.

3)  Mince the garlic, slice the cucumber into 3 inch strips and thinly slice the scallions.

4) Toast the sesame seeds in a dry pan over medium-high heat for about 4 minutes, stirring constantly until golden brown (how do you know when black seeds are golden brown??).  Set aside to cool.

5) Combine the garlic, sesame paste, peanut butter, vinegar, the remaining 2.5 tsp sesame oil, and the soy sauce in a small bowl.  Mix well, seasoning with the salt.

6) Pour the dressing over the noodles and mix well.  Top with the scallions, cucumbers and sesame seeds.

Peter's 'Steve's Cold Sesame Noodle Sauce'  - for 1.5 pounds of spaghetti, dry weight.

Ingredients:
1.5 cup chunky PB
2 Tbsp sesame paste without added vinegar
2 Tbsp Hoisin sauce
1/4 cup fresh chopped cilantro
2-3 medium garlic cloves, crushed
2 Tbsp sugar
1/2 cup dry sherry
5 Tbsp medium dark sesame oil
2 Tbsp peanut oil.

6 Tbsp low sodium soy sauce
3 tsp cider vinegar
10 drops jasmine essence (from a Thai food store)
Szechuan hot oil to taste

Directions: 

1) Mix the first 9 sauce ingredients well to form a thick sauce or paste, then slowly, with stirring, add 1 1/4 cup water for a medium thin sauce, which will thicken over time.

2) After the water, add the soy, cider vinegar, jasmine essence and hot oil.