The beginning

The first post always seem so momentous, as if I must make a grand statement or at least explain the meaning of life, the universe and everything.  But I am not so large-brained as to have any answers...or even good questions.  But I do know a good recipe for sesame noodles, and that sounds like a good start.

Sesame Noodles, serves at least 4
Sauce:
2 tbl sesame paste (found at your local Chinese grocery; it comes in a small jar with lots of Chinese writing and the friendly words: Sesame Paste.  What differentiates this from tahini is that Chinese sesame paste is made from toasted sesame seeds and the flavor is rich and round.  You can substitute tahini or peanutbutter for sesame paste if your area has no Chinese grocery, but the flavor will be VERY different.)
1 tbl soy sauce (read the ingredients; must include soybeans.  If there are no soybeans on the list, it isn't soy sauce)
2 tsp rice vinegar
1 tbl brewed tea (either black or green or iced unsweetened)
2-10 cloves garlic crushed (if you have a Chinese or Korean grocery in your area, you can find fresh minced garlic in the frozen or fresh vegetable sections.  It's much easier than crushing your own.)
1 tsp grated or minced ginger
2 tsp toasted sesame oil (my favorite brand is Kadoya, found in Chinese and Korean groceries)

Noodles:
1/2 thin noodles (linguine or the noodles that look like linguine in the Chinese or Korean grocery)
1/2 lb mung bean sprouts
1 tbl toasted sesame oil
4-6 cups of water.

Directions:  Make a cup of tea.  Put water in pot to boil.  Mix sauce and set aside.  Water should be boiling by now.  Add oil and noodles.  When noodles are almost ready, add bean sprouts.  Bring to a boil again, then drain and rinse.  Rinsing with cold water keeps the noodles from becoming a large sticky clump.  Add sauce to noodles.  Garnish with chopped scallions and toasted sesame seeds.  Chill thoroughly.

Even if you choose not to use chopsticks, do make slurpy noises while eating!