Sesame noodles #3
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chinese noodles; or |
| ½ | pounds | Linguine |
| 2 | teaspoons | Sesame oil |
| ½ | cup | Sesame paste |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 1 | teaspoon | Freshly grated ginger |
| ½ | teaspoon | Freshly minced garlic |
| 2 | teaspoons | Rich wine vinegar |
| ½ | cup | Fresh bean sprouts |
| ¼ | cup | Finely minced cucumber |
| 1 | tablespoon | Chopped chives |
Directions
Cook noodles until al dente. Rinse in cold water, drain well, and toss with sesame oil. In another bowl, mix sesame paste, chicken broth, sugar, salt, pepper, ginger, garlic, and vinegar using a wire whisk. Add noodles (once cool) and bean sprouts to above mixture and blend well. Taste. Adjust seasoning if desired. Place noodles in glass bowl, cover with plastic wrap, and refrigerate for two hours.
Remove from refrigerator, divide onto small plates, top with cucumber and chives. Makes four small servings. Enjoy! Let me know how you enjoyed it. FROM: ED BAMBERGER (VGDK58A)