Cold noodles with sesame sauce

For a change, add the sauce without cooling the noodles and serve the dish warm.

MAKES 4 3/4-CUP SERVINGS

1/4 pound Chinese noodles
2 tablespoons reduced-sodium soy sauce
2 tablespoons peanut butter
1 tablespoon fragrant toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons chopped green onion
1 teaspoon grated fresh gingerroot
1 teaspoon sugar
1/2 teaspoon minced garlic
1/8 teaspoon chili oil
Chopped green onions
Sesame seeds

1. Cook noodles according to package directions. (Don't add oil or salt, however.) Drain noodles and place in ice water to cool. Set aside.

2. Place soy sauce, peanut butter, sesame oil, rice vinegar, 2 teaspoons green onion, gingerroot, sugar, garlic and chili oil in a blender or in the work bowl of a food processor fitted with a metal blade. Process until smooth. Drain noodles thoroughly and pour sauce over them. Toss, adding a little cold water if needed for consistency.

3. Sprinkle with chopped green onions and sesame seeds. Serve immediately or refrigerate for up to 3 days.

Nutritional analysis: 155 calories, 3g protein, 19g carbohydrates, 0mg cholesterol, 339mg sodium, 8g total fat, 1g saturated fat, 3g polyunsaturated fat, 3g monounsaturated fat.

From Around the World Cookbook: Low-Fat Recipes with International Flavor by the American Heart Association (Random House Inc.)