| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
July 1994 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Dark; (Asian) sesame oil |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
White-wine vinegar or rice vinegar; (not seasoned) |
| 1/4 |
ts |
Sugar |
| 1/4 |
ts |
Salt; or to taste |
| 1/8 |
ts |
Dried hot red pepper flakes |
| 6 |
oz |
Capellini |
| 1/2 |
|
Seedless cucumber; cut lengthwise into |
|
|
; thin spears and |
|
|
; crosswise into thin |
|
|
; slices (about 1 |
|
|
; cup) |
| 1 |
|
Scallion; minced, or 1 |
|
|
; tablespoon minced |
|
|
; fresh coriander |
| 1 1/2 |
ts |
Sesame seeds; toasted lightly and |
|
|
; cooled |
INSTRUCTIONS
In a small bowl stir together oil, soy sauce, vinegar, sugar, salt,
and red pepper flakes until sugar and salt are dissolved.
In a large saucepan of salted boiling water cook capellini until
tender and drain in a colander. Rinse noodles under cold water until
cool and drain well.
In a large bowl toss noodles with sauce, cucumber, and scallion or
coriander until combined well and divide between 2 plates. Sprinkle
noodles with sesame seeds.
Serves 2.
Gourmet July 1994
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