1 lb. Chinese egg noodles

½ lb. snow peas, picked

1 lb. tofu, diced, sautéed in sesame oil until brown (about 5-10 mins.)

5 Tbsp. Sesame oil

3 T. peanut oil

1 large bunch scallions, biased cut

1 large (about 1”) piece of fresh ginger, minced

10 cloves garlic, minced

¼ cup brown sugar

3 T. Thai Red chili paste

1 cup peanut butter

¼ cup minced peanuts

4 T. rice vinegar

4 T. soy sauce

3 T. sherry

Hot water, as needed

Toasted white & black sesame seeds

Cucumber, julienne

Chive sprigs, garnish

Cook noodles until al dente. About 20 seconds before you pull off the pasta, toss in the snow peas. Drain & run cold water to shock. Drain again until dry & transfer to a bowl, tossing with sesame oil to keep from sticking.

In a saucepan, heat the oils over a medium flame & add scallion, ginger, garlic and chili paste – cook for about 2 minutes. Mix in sugar, peanut butter, vinegar, soy sauce, sherry – add hot water until sauce has smoothed out. Toss the noodles/peas with this sauce, tofu, cucumber sticks & sesame seeds. Garnish with chive sprigs & serve at room temp!