This delicious recipe comes from a little jewel of a cook book that has become ragged and dripped upon over the years. Tailgate Parties by Susan Wyler has been a marvelous resource for me.

    Serves 4

    5 ounces Chinese noodles
    31/2 Tablespoons Oriental sesame oil
    3 Tablespoons best peanut butter at room temperature
    1 Tablespoons soy sauce
    1 Tablespoons rice wine vinegar
    2 teaspoons sugar
    to teaspoons Chinese hot oil (1/2 is very hot)
    1 Tablespoons hot water
    2 scallions, minced

    (I add chopped cilantro just before serving)

    1. In a large pot of boiling salted water, cook the noodles, gently separating the strands with a long fork until barely tender, about 2 minutes. Drain and rinse under cold water to stop the cooking; drain well. Dump into a bowl and toss with teaspoon of the sesame oil to prevent sticking.

    2. In a small bowl, gradually stir the remaining 3 Tablespoons sesame oil into the peanut butter. Blend in the soy sauce, rice wine vinegar, sugar, hot oil and hot water. Spoon over the noodles. Toss to coat well.

    3. Add the scallions and toss lightly. If you plan to hold the noodles overnight or longer, cover and refrigerate.