| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Cklive08 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Thin spaghetti |
| 1 1/2 |
c |
Fresh coriander sprigs – (loosely packed); washed well, spun |
|
|
Dry; and chopped fine |
|
|
=== FOR THE SAUCE === |
| 2 |
lg |
Garlic cloves; chopped |
| 3 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Rice vinegar |
| 1/4 |
c |
Asian sesame oil |
| 3/4 |
ts |
Dried hot red pepper flakes; or to taste |
| 1 |
ts |
Sugar |
| 1/2 |
c |
Salted roasted cashews |
| 1/3 |
c |
Water |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== GARNISH === |
|
|
Chopped salted roasted cashews |
|
|
Fresh coriander sprigs |
INSTRUCTIONS
Make sauce: In a blender blend sauce ingredients with salt and pepper
to taste until smooth. Sauce may be made 3 days ahead and chilled,
covered. Bring sauce to room temperature and stir before using. Just
before serving, in a 6-quart kettle bring 5 quarts salted water to a
boil and cook spaghetti until al dente. In a colander drain spaghetti
and rinse well under cold water. Drain spaghetti well and in a bowl
toss with sauce and chopped coriander. Garnish sesame noodles with
cashews and coriander. This recipe yields 6 to 8 servings as a side
dish.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9142 broadcast
06-03-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
12-05-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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