MonkeyToe's Sesame Noodle Sauce

Sesame Noodle Sauce

This is the sauce I use for Cold Sesame Noodles. Toss the drained warm pasta with some sesame oil, slivered scallions, and chopped cilantro. Refrigerate until cool. Toss the refrigerated noodles with the peanut sauce, garnish with toasted sesame seeds and more cilantro.

6 garlic cloves
1 large bunch of cilantro, leaves and upper stems only
1 1/2-ounce piece of ginger, peeled and roughly chopped
1 tablespoon peanut oil
1 tablespoon toasted sesame oil
1 heaping tablespoon chili garlic sauce
1/2 cup peanut putter
1/2 cup soy sauce
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar

Whirl the cilantro, garlic, and ginger in a food processor until they are finely chopped. Add the oils, peanut butter, soy sauce, and sugar; process until well combined, scraping down the sides a couple of times. Add the vinegar. Taste and add more soy sauce if you want. This will keep for months in a tightly sealed container in the fridge.

(courtesy Monkeytoe. who we all love.)