Sesame Noodles From Sundays At Moosewood

Recipe Ingredients

2		Garlic cloves - minced or pressed
2 tablespoons	30ml	Chinese sesame paste
1 tablespoon	15ml	Dark sesame oil
3 tablespoons	45ml	Tamari soy sauce
2 tablespoons	30ml	Rice wine
1 1/2 tablespoons	22ml	Rice vinegar
1 tablespoon	15ml	Honey
1/2 teaspoon	2.5ml	Chili paste
1		Five-spice powder
1		Scallion - chopped
2 tablespoons	30ml	Fresh cilantro - chopped (optional)
8 oz	227g	Dried wheat noodles - linguini, or soba noodles

Recipe 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.

Source:
Sundays at Moosewood

Rating

Average rating:

9.4 (5 votes)

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