Author: Fearless Cooking for Crowds by Michele Evans
Ingredients
7 quarts water
1 cup crunchy peanut butter
½ cup sesame oil
½ cup Tahini (sesame seed paste)
2 cups peanut oil
3 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
1 Tablespoon grated fresh ginger root
Salt (for boiling water for pasta)
3 pounds spaghetti, linguine, or Chinese egg noodles (I used spaghetti)
1 large sweet red bell pepper, seeded and thinly sliced
6 green onions, thinly sliced, some tops included
Freshly ground black pepper
Instructions
Bring the 7 quarts of water to a rolling boil in a large pot.
Meanwhile, combine the peanut butter, sesame oil, tahini, peanut oil, soy sauce, vinegar, and ginger in a large saucepan. Heat, but do not boil. Immediately remove from heat and set aside.
Stir 3 Tablespoons salt into the boiling water, stir, and cook the spaghetti until al dente. Drain.
In a large bowl, combine the sauce, spaghetti, red pepper strips, and green onion.
Season with freshly grated pepper, and taste for salt, if needed. Toss, cover, and chill thoroughly. Toss again before serving. Enough to feed at least 25 people.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cooking-for-a-crowd/