| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Asian |
September 1 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Smooth peanut butter |
| 2 1/2 |
tb |
Asian; (toasted) sesame oil |
| 1 1/2 |
tb |
Soy sauce |
| 1/4 |
c |
Water |
| 2 |
ts |
Minced garlic |
| 2 |
ts |
Minced peeled fresh ginger |
| 2 |
ts |
Rice vinegar |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Asian chili paste* or dried hot red |
|
|
; pepper flakes |
| 3/4 |
lb |
Fresh* or dried* Asian egg noodles or |
|
|
; spaghetti |
| 3 |
tb |
Minced scallion |
INSTRUCTIONS
*available at some Asian markets
In a blender blend together the peanut butter, 2 tablespoons of the
sesame oil, the soy sauce, the water, the garlic, the gingerroot, the
vinegar, the sugar, the chili paste, and a pinch of salt. In a kettle
of salted boiling water cook the noodles until they are al dente,
drain them in a colander, and rinse them well under cold water. Drain
the noodles well, in a bowl toss them with the remaining 1/2
tablespoon sesame oil, and mound them on a platter. Drizzle the
noodles with the sesame mixture and sprinkle them with the scallion.
Serves 4 as a main dish and 8 as a first course.
Gourmet September 1993
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