DAN DAN NOODLES

8 ounces spaghetti, uncooked
1 teaspoon plus 3 tablespoons sesame oil
1/2 cup sesame seeds, divided use
1 1/2 tablespoons minced ginger
2 cloves garlic, minced
3 scallions, white part minced (green part thinly sliced for garnish)
1/2 cup low fat peanut butter
3 tablespoons soy sauce
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 to 2 teaspoons chili paste
1/2 teaspoon ground black pepper

Cook noodles in 4 quarts rapidly boiling water until tender, for 4 to 5 minutes. Drain in colander, rinse with cold water, and drain again.

In bowl, toss noodles with 1 teaspoon sesame oil. Refrigerate.

Lightly toast sesame seeds in dry skillet.

In food processor, place 5 tablespoons seeds, plus ginger, garlic, white scallions, peanut butter, 1/2 cup water, soy sauce, vinegar, sugar, chili paste, pepper and remaining oil. Process until smooth. Sauce should be highly seasoned and pourable. Refrigerate.

TO SERVE:
Divide noodles among 4 bowls, and pour sauce over them. Sprinkle scallion greens and remaining sesame seeds on top.

Servings: 8
Source: New York Times