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Ingredients: for the sauce: 1/4 loving loving cup Chinese "pure" sesame paste* 1/4-1/3 loving loving cup water 1 tablespoon soy sauce 1 teaspoon lite dark-brown sugar two tablespoons chile-garlic sauce 1/2 tablespoon hot sesame oil everything else: 12 oz  broad egg "lo mein" noodles 1 1/2 cups sliced cold, roasted duck 10 oz carbohydrate snap peas (raw or lightly steamed) iii scallions, cutting into 1/4 inch pieces 1/4 pocket-size cabbage, thinly sliced sesame seeds Directions: for the sauce: (can motion made a few hours ahead of time) Place all ingredients inward a blender, blend until a smooth, pourable sauce forms, adding additional H2O if needed. for the noodles: Cook according to package instructions, add together together a span drops of hot sesame unsmooth to proceed them from sticking equally good equally allow to cool. for the salad: (minutes before serving) In a large bowl, toss together the noodles, cabbage, scalli

Ingredients: for the sauce: 1/4 loving loving cup "pure" sesame paste* 1/4-1/3 loving loving cup water 1 tablespoon soy sauce 1 teaspoon calorie-free brownish sugar ii tablespoons chile-garlic sauce 1/2 tablespoon hot sesame oil for the duck: 1 1/2 cold, roasted duck (I used Maple Leaf Farm's  Roast Half Duck alongside Orange Sauce  -discarded the sauce packet) light-green tea leaves to serve: 10 oz egg noodles (fresh if possible) 1 zucchini, julienned (or zoodle-d) slightly crushed Sichuan peppercorns chopped peanuts (optional) sesame seeds Directions: for the sauce: (can motion made a few hours ahead of time) Place all ingredients inward a blender, blend until a smooth, pourable sauce forms, adding additional H2O if needed. For the duck: Prepare grill according to manufacturer's instructions. Toss a handful of light-green tea leaves on to the coals. Grill the duck to rut it through, most 10 minutes on each side. Cool to only virt