| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese, Pasta |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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