Recipe: Sesame Noodles #2
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
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