Sesame noodles #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 | Scallion, chopped | |
| 2 | tablespoons | Chopped fresh cilantro (opt) |
| 8 | ounces | Dried wheat noodles, linguine, or soba noodles |
| Fresh mung bean sprouts | ||
| Unsalted roasted peanuts | ||
| 1 | Scallion, finely sliced on the diagonal | |
Directions
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.