| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese, Cookbook, Pasta, Restaurant |
6 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves, minced or pressed |
| 2 |
tb |
Chinese sesame paste |
| 1 |
tb |
Dark sesame oil |
| 3 |
tb |
Tamari soy sauce |
| 2 |
tb |
Rice wine |
| 1 1/2 |
tb |
Rice vinegar |
| 1 |
tb |
Honey |
| 1/2 |
ts |
Chili paste |
| 1 |
pn |
Five-spice powder |
| 1 |
|
Scallion, chopped |
| 2 |
tb |
Fresh cilantro, chopped (optional) |
| 8 |
oz |
Dried wheat noodles, linguini, or soba noodles |
INSTRUCTIONS
In a blender or food processor, puree all the sauce ingredients until free
of lumps. Cook the noodles until tender and drain immediately; toss with
the sauce. Serve at room temperature, topped with crisp, mung bean sprouts,
peanuts, and scallions
Note: If you're not serving this soon after preparation, the noodles might
clump together. Should this happen, stir in a little warm water and soy
sauce just before serving.
Chinese sesame paste adds a rich, nutty flavor and smoothness to the sauce.
It's made from roasted, ground sesame seeds and is quite different in taste
from Middle Eastern tahini. Use unsweetened, smooth peanut butter if sesame
paste is unavailable. Once opened, jars of sesame paste can be refrigerated
indefinitely. To use, pour off and reserve the oil at the top of the jar.
Spoon out the desired amount of paste, and then return the reserved oil to
the jar. The oil will keep the paste from drying out.
Serve sesame noodles as an appetizer, side dish, or warm weather luncheon.
Serves 4 to 6 as an appetizer or a side dish.
Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc & eat-l post 7/9/97
Recipe by: Sundays at Moosewood Posted to MC-Recipe Digest V1 #663 by
Badams <adamsfmle@sprintmail.com> on Jul 09, 1997
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