From: Deborah Clark 1/2 cup tahini (sesame butter) 1/4 cup red wine vinegar 1/4 cup soy sauce 1 TBS fresh chopped garlic 1 TBS fresh chopped ginger 1 1/2 tsp hot pepper oil 1/2 cup oil (anything but olive) mix and serve on vermicelli or rice noodles. i make up ahead of time and let sit in refrig to marinade (the sauce not hte noodles- the noodles shouldb e warm when you put the sauce on them since you don't want to heat the sauce). Notes: the tahini should be fresh, and stored in the 'fridge. Tahini will go rancid. If it tastes bitter, it's gone rancid. I've been experimenting with adding 1/2 c broth instead of oil, but haven't found a flavor I like yet. This is really good with some lightly steamed fresh green beans mixed with the noodles. -sdh