Comment: one one vegan relative tells me these are the best noodles he has eaten anyplace. I tried various recipes until I came up with this technique. Place peanut butter in a large bowl. Gradually add hot liquid ( for changes of flavor instead of chinese black tea try : cream of coconut, coconut milk, chicken broth) and stir until smooth. At first it will look curdled and yucky but will become smooth. Add more of chosen liquid to reach the consistency you want. I like mine pourable like thick cream. Then add the honey ( btw honey keeps the mixture smooth and pliable ) garlic, soy, ginger, vinegar ( could be red wine, rice wine, garlic vinegar, lime juice, lemon juice ) hot sauce, increasing those flavors you like. The sauce may be covered and refrigerated at this point. If it thickens under refrigeration just thin with a bit more hot liquid If you use the cream of coconut which is very sweet you may want to omit the honey as also with Coconut milk ( liquid from the fresh coconut ) is less sweet and thick. I personally like the base recipe with the black tea but peoples taste vary . Chicken broth is my 2nd favorite version with the coconut liquid last. But all three are super. You may even prepare the pasta ahead of time. Cook aldente and rinse and drain. Toss with some oil and keep covered until use. Try Chinese or Japanese types of noodles or pasta for a nice change. Last night I used a Chinese,creamy white noodle which was great. Then to present: place pasta on a colorful platter. Now stir in the oriental seseme seed oil into peanut mixture ( it tends to dissapte and thats why its added just before serving for best flavor ) Garnish platter with black & white seseme seeds, radish flowers, green onion curls and chopped cucumber or even baby whole canned corn . Serves 6 Posted to Recipe Archive - 3 November 96 Date: Sun, 3 Nov 96 13:20:43 EST submitted by: LIR119@delphi.com