Asian style cold sesame noodles dressed with a spicy Thai peanut sauce
In a small sauce pan add 1 - 12 oz. can coconut milk
then add 3 tbs. light brown sugar and 2 birds eye chilies and fold until incorporated
if your sauce is too thick and clumpy, fold in 2 tbs. cold water.
(do not refrigerate).
bring 4 quarts salted water to a boil
add egg noodles and let cook for 9 minutes
strain noodles and shock them in ice water for 5 minutes, then strain and set aside
add 1 peeled and baton cucumber, about one to two inches of English cucumber and transfer to a large bowl
fold in your peanut sauce using a rubber spatula
add your cold egg noodles in 1/2 batches
gently fold 1 julienne scallion to each half
using a wide fork, twist the noodles with peanut sauce "Italian Style" over a plate. drizzle more peanut sauce on top
garnish with scallions