Recipe: Sesame Noodles #2

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Categories: Chinese, Pasta

Yield: 4 Servings

      2    Cloves garlic, minced or
           -- pressed
      2 tb Chinese sesame paste
      1 tb Dark sesame oil
      3 tb Tamari soy sauce
      2 tb Rice wine
  1 1/2 tb Rice vinegar
      1 tb Honey
    1/2 ts Chili paste
      1 pn Of five-spice powder
      1    Scallion, chopped
      2 tb Chopped fresh cilantro (opt)
      8 oz Dried wheat noodles,
           -- linguine, or soba noodles
           Fresh mung bean sprouts
           Unsalted roasted peanuts
      1    Scallion, finely sliced on
           -- the diagonal

From "Sundays at Moosewood Restaurant." Serves 4 to 6 as an appetizer or side dish.

Sauce In a blender or food processor, puree all the sauce ingredients until free of lumps. Cook the noodles until tender and drain immediately; toss with the sauce. Serve at room temperature, topped with mung bean sprouts, peanuts and scallions.

Note: If you're not serving this soon after preparation, the noodles might clump together. Should this happen, stir in a little warm water and soy sauce just before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

WARNING: Exposure to the Son may prevent burning.

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