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Spicy Ginger Sauce (For Noodles)

low-fat, pasta, sauces, vegetarian

3 tablespoon vegetable oil
3 tablespoon rice vinegar
1 1/2 tablespoon low-sodium soy sauce
1 tablespoon oriental sesame oil
2 teaspoon minced peeled fresh ginger
2 garlic cloves; minced
1 teaspoon sugar
1/2 teaspoon chili oil; -or- dried crushed red pe
2 green onions; thinly sliced
1 carrot; peeled, shredded
1/2 cucumber - peeled, seeded, chopped
1/4 cup chopped fresh cilantro

[Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.] Whisk all ingredients to blend in large bowl. Refrigerate. Source: Richard Sax and Marie Simmons - Bon Appetit, September 1991 Typed for you by Karen Mintzias

Yield: 6 servings

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