| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Pasta |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chinese noodles; or |
| 1/2 |
lb |
Linguine |
| 2 |
ts |
Sesame oil |
| 1/2 |
c |
Sesame paste |
| 1/2 |
c |
Chicken broth |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1 |
ts |
Freshly grated ginger |
| 1/2 |
ts |
Freshly minced garlic |
| 2 |
ts |
Rich wine vinegar |
| 1/2 |
c |
Fresh bean sprouts |
| 1/4 |
c |
Finely minced cucumber |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
Cook noodles until al dente. Rinse in cold water, drain well, and toss with
sesame oil. In another bowl, mix sesame paste, chicken broth, sugar, salt,
pepper, ginger, garlic, and vinegar using a wire whisk. Add noodles (once
cool) and bean sprouts to above mixture and blend well. Taste. Adjust
seasoning if desired. Place noodles in glass bowl, cover with plastic wrap,
and refrigerate for two hours. Remove from refrigerator, divide onto small
plates, top with cucumber and chives. Makes four small servings. Enjoy! Let
me know how you enjoyed it. FROM: ED BAMBERGER (VGDK58A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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