INGREDIENTS

INSTRUCTIONS

I got this recipe off the web, was originally from Gourmet Magazine, and
tried it last weekend. The results were excellet, and very similar to the
dish I can get in the Chinese restaurants. As usual, I've made a few
adjustments, which I noted at the bottom.
In a saucepan combine the soy sauce, the vinegar, the red pepper flakes,
the brown sugar, the peanut butter, the oil, the gingber and the broth.
Simmer the mixture, stirring, until it is thickened and smooth, and let it
cool slightly. Cook the noodles in boiling salted water until al dente,
drain in a colander, and rinse them under cold water (to stop the cooking,
and cool a bit). Drain noodles well, transfer to a bowl and toss with
sauce. Garnish with scallion and cucumber.
My notes:
I also stirred in (before serving) a few tablespoons of sesame seeds I had
toasted in a pan in the oven for a few minutes.
I didn't have many of the exact ingredients, so I used what I had in the
house, and it still came out good enough that I would serve it as
is...though would try it one day if I happen to have more exact
ingredients. I used cider vinegar for the rice or white wine, cayenne peper
for the hot red pepper flakes, natural raw sugar for the brown sugar and
chunky peanut butter (which I prefer).
This dish is a great meatless meal on its own, but one of hte times I had
it I also sliced up about 2 ounces of skirt steak into strips and mixed
them with a bit of prepared teriyaki sauce, and then tossed with a little
cornstarch, and let marinate a few minutes. I sauteed that in a bit of oil
(only a teaspoon or so) until just cooked through, and then threw in about
a cup of shredded cabbage and carrots, and stir fried all together for
probably less thqan a minute (didn't want to cook the veggies too
much...just give them the flavor). I put some of the sesame noodles in a
bowl and dumped the cabbage mixture on top, and the chopped scallion on
that. It was one of my "I'm tired and hungry, so what the hell can I have
for dinner with the leftovers in the fridge without too much work but I
feel like something substantial, not just a sandwhich" nights, and I ended
up enjoying it so much, I plan to make it again on purpose!
Also, I didn't mix all the sauce with the noodles...I just mixed together
what I needed, and when I did the leftover thing, again, just ran the cold
refrigerated noodles under some warm water in a colander and let drain a
few minutes to get them moist and not sticky again, and then mixed them
with a bit of the cold sauce...which, by the way..thickens up very nicely
in the fridge. The sauce would even be good as a satay dip for grilled
chicken or pork or beef too. Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Jul 25, 1997

A Message from our Provider:

“Jesus: He’s coming. Justice: It’s coming”