| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Chinese |
Salads, Appetizers |
2 |
Servings |
INGREDIENTS
| 10 |
oz |
Fresh chinese noodles |
|
|
Oil —spicy sesame sauce—– |
| 1 1/2 |
tb |
Vegetable oil |
| 3 |
|
Green onions white minced |
| 3 |
|
Cloves of garlic, minced |
| 1/2 |
x |
Piece of giner, minced |
| 2 |
|
Small asian chilli peppers |
| 3 1/2 |
ts |
Rice vinegar |
| 2 |
tb |
Soya sauce |
| 2 |
tb |
Sugar |
| 1 1/2 |
tb |
Chinese sesame paste |
| 1/2 |
c |
Chicken stock or broth |
| 1 |
ts |
Sesame oil ——–garnish———– |
| 1 |
tb |
Roasted sesame seeds |
|
|
Fresh coriander leaves chop |
| 1/2 |
c |
Julienned carrots/cucumbers |
INSTRUCTIONS
Cook noodles, fresh or fried, until al dente. Drain and rinse in cool,
then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame
oil. (Cold, oiled cooked noodles can be stored in the fridge for several
days). SAUCE: In a small skillet, heat vegetable oil and saute onions,
garlic, ginger and chili peppers until garlic is soft but not brown. Turn
off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock.
Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to
room temperature. Pour sauce over chilled noodles and mix well. Heap
noodles on s platter and garnish with sesame seeds, coriander and julienned
vegetables.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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