A favourite at Chinese restaurants, this recipe replaces the hard to find sesame paste with peanut butter and sesame oil.
The pasta cooking water, which carries some of the pasta's starch, is used here to ‘stretch’ the sauce. It's a traditional Italian technique for thinning or smoothing a sauce so that it coats the noodles better. And the water replaces what might otherwise be a lot of extra fat.
We thought these noodles were delicious! I was using more noodles than called for, so I doubled the sauce. I will def be making these again~YUM! Thanks for sharing. - 07 May 2013