Serves 3 to 4.
1/2 pound fusilli or corkscrew pasta
1 Tablespoon sesame oil
4 to 5 Tablespoons peanut butter (see notes)
2 Teaspoons brown or granulated sugar
2 cloves garlic, finely chopped
2 Teaspoons finely chopped or grated fresh ginger root (see notes)
2 Tablespoons vegetable oil
2 Tablespoons soy sauce
1 Tablespoon cider vinegar or rice wine vinegar
4 to 5 Tablespoons boiling water
Bring a large saucepan of salted water to a boil. Cook the fusilli until just tender (about 10 minutes).
While the pasta cooks combine all the sauce ingredients except the water in a mixing bowl large enough to hold the pasta. With a whisk slowly blend the liquid ingredients with the peanut butter, making a stiff paste. Whisk in the hot water by the tablespoonful until the sauce has the consistency of heavy cream.
Drain the fusilli, shaking off the excess water. Add the pasta to the sauce, sprinkle with the sesame oil and toss. Sprinkle sesame seeds over the top. Serve within 4 hours. Do not refrigerate or the pasta will become stiff and sticky.
If using commercially processed peanut butter, omit the sugar from the sauce; add it later, if necessary, after tasting.
Grated ginger disperses more evenly through the sauce than chopped ginger so I prefer grated. Ginger is easy to keep frozen!