| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Soba; (buckwheat noodles) |
| 1 |
ts |
Asian sesame oil |
| 5 |
tb |
Sesame seeds |
| 1 |
|
Inch fresh ginger |
| 1 |
|
Cloves garlic; (up to 2) |
| 2 |
|
Green onions |
| 2 |
tb |
Sesame oil |
| 1/3 |
c |
Peanut butter |
| 1/3 |
c |
Warm water |
| 2 |
tb |
Soy sauce; (up to 3) |
| 1 |
tb |
Rice vinegar; (up to 2) |
| 1/2 |
ts |
Hot chili oil |
| 1 |
tb |
Sugar |
INSTRUCTIONS
This dish features a traditional Chinese peanut sauce with Japanese
buckwheat noodles. It's good warm or cold.
Cook noodles in 4 quarts rapidly boiling water for 3 to 4 minutes, or until
just tender. Refresh under cold water and drain. Toss with 1 teaspoon
sesame oil.
Lightly toast sesame seeds in a dry skillet over medium heat. Transfer
seeds to a bowl. Mince ginger and garlic. Finely chop green part of green
onions and mince the rest. Combine half the sesame seeds, ginger, garlic,
white part of onions, sesame oil, peanut butter, warm water, soy sauce,
rice vinegar, hot pepper oil and sugar. Correct seasoning, adding soy sauce
or vinegar to taste.
Just before serving, toss noodles with sauce. Sprinkle with reserved green
onions and sesame seeds and serve.
Posted to recipelu-digest Volume 01 Number 578 by molony <molony@scsn.net>
on Jan 22, 1998
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