Here is a great summer recipe that works well as an appetizer or a lite main course. It has been a smashing success whenever I have brought it as a covered dish. Everyone always remarks how spicy hot it is, and some even say they usually don't go for spicy food, but loved this anyway. If you follow the recipe exactly, it has a bare minimum of heat to qualify as chilehead-hot, but more pepper sauce could be added.
1 lb thin spaghetti
2 tbsp toasted sesame oil
5 teaspoons sesame tahini
2/3 cup peanut butter
3 tablespoons rice vinegar
5 tablespoons Szechuan Pepper Sauce (sriracha works fine here)
2 fresh or dried red hot chiles minced (substitute cayenne or red pepper flakes)
4 tablespoons sugar
1 cup chicken broth
1/4 cup soy sauce
1 teaspoon ground black pepper
1 large cucumber peeled seeded and julienned
1 bunch scallions minced fine
Boil the noodles according to package direction, drain, and cool thoroughly under cold running water while still in the colander. Toss the now cool noodles with the sesame oil (you could use the pot you cooked them in for this provided you wash all the starchy remains out), cover, and refrigerate for 2 hours to let the sesame flavor absorb into the noodles. In a large bowl combine the tahini, peanut butter, vinegar, Pepper Sauce, chiles, sugar, chicken broth, soy sauce, and ground black pepper. Stir until smoothe. Add the cold noodles, toss well. Add the cucumber strips and minced scallions, toss well, and serve.