Sesame noodles #2

Yield: 4 Servings

Measure Ingredient
2 \N Cloves garlic, minced or pressed
2 tablespoons Chinese sesame paste
1 tablespoon Dark sesame oil
3 tablespoons Tamari soy sauce
2 tablespoons Rice wine
1½ tablespoon Rice vinegar
1 tablespoon Honey
½ teaspoon Chili paste
1 pinch Of five-spice powder
1 \N Scallion, chopped
2 tablespoons Chopped fresh cilantro (opt)
8 ounces Dried wheat noodles, linguine, or soba noodles
\N \N Fresh mung bean sprouts
\N \N Unsalted roasted peanuts
1 \N Scallion, finely sliced on the diagonal

From "Sundays at Moosewood Restaurant." Serves 4 to 6 as an appetizer or side dish.

Sauce 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 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.

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