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Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.

3 tablespoons vegetable oil
3 tablespoons rice vinegar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon oriental sesame oil
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon chili oil or 1/4 teaspoon dried crushed red pepper
2 green onions, thinly sliced
1 carrot, peeled, shredded
1/2 cucumber, peeled, seeded, chopped or mung sprouts
1/4 cup chopped fresh cilantro
3T sesame seeds

Whisk all ingredients to blend in large bowl. Refrigerate.

Makes about 1 1/2 cups
Keywords: Asian, sauce   Category: Sauces    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: April 05, 2012 by deebeeeff     Last Updated: October 23, 2014
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