Tai Chi Noodles

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  • 1 pound thin spaghetti noodles
  • 2 tablespoons smooth peanut butter
  • 3 tablespoons warm water
  • 1/4 cup TABASCO® brand Soy Sauce
  • 1/4 cup Asian (toasted) sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 2 to 4 cloves garlic, minced
  • Salt to taste
  • 1 small cucumber, peeled, seeded, and sliced very thin diagonally
  • 1 small green onion, sliced very thin diagonally


Cook noodles according to package directions. Drain and rinse under cold water until cooled. Drain completely and transfer to a large bowl.

Whisk peanut butter and water in a small bowl until smooth. Add TABASCO® Soy Sauce, sesame oil, vinegar, sugar, garlic and salt and mix well. Toss noodles with dressing; cover and chill for about one hour.

Just before serving, toss again and transfer to a serving bowl. Garnish with cucumber and green onion.

Makes 4 to 6 servings.

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