Sesame noodles and broccoli
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Broccoli florettes |
| . (about 5 cups) | ||
| 2 | cloves | Garlic |
| 1 | Piece ginger; 1/2 inch long | |
| 2 | tablespoons | Asian sesame paste |
| 4 | teaspoons | Soy sauce |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Sesame oil |
| 1 | teaspoon | Garlic chili paste |
| 3 | tablespoons | Rice vinegar |
| 3 | tablespoons | Dry sherry |
| 8 | ounces | Chinese flat noodles |
| 3 | tablespoons | Cilantro; chopped |
| 2 | Scallions | |
Directions
1. Bring water to a boil for the noodles in a covered pot.
2. Cut tough stems from the whole broccoli. Cut the broccoli florettes into bite-size pieces, and steam over a little hot water for about 5 minutes, until tender but still crisp.
3. Turn a food processor on, and with the motor running, put the garlic and ginger through the feed tube and process until minced. Add the sesame paste, soy sauce, sugar, sesame oil, chili paste, vinegar and sherry, and process.
4. Drain the broccoli. Cook the noodles according to package directions.
5. Wash and dry the cilantro and chop. Wash and slice the scallions.
6. Pour the sesame dressing into a serving bowl, stir in the broccoli.
When the noodles are cooked, stir with the scallions and top with the cilantro.
Yield: 2 servings.
Approximate nutritional analysis per seroing: 665 calories, 15 grams fat, 0 milligrams cholesterol, 695 milligrams sodium, 25 grams protein, 105 grams carbohydrate.
** New York Times -- Living Arts section -- 29 November 1995 ** Scanned and formatted for you by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-24-95