Sesame peanut butter noodles
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Fine egg noodles |
| 4 | teaspoons | Sesame oil |
| ¼ | cup | Sesame paste -- * see note |
| 3 | tablespoons | Hot water |
| 1 | teaspoon | Szechuan chili paste -- * |
| See | ||
| 2 | teaspoons | Sugar |
| 1 | tablespoon | Garlic -- chopped |
| 2 | tablespoons | Vegetable oil |
| 3 | tablespoons | Soy sauce |
| 3 | tablespoons | Red wine vinegar |
| Salt -- to taste | ||
Directions
Recipe by: Jo Merrill Use this dish as an appetizer or side dish.
Recipe from the famous Shun Lee restaurant in New York City-Chef Michael Tong. * Use smooth or chunky peanut butter instead of sesame paste if preferred. Use hot sauce instead of Szechaun chili paste if preferred. 1-In a large saucepan, bring 6 cups of water to a boil.
Add the noodles and cook, stirring occasionally, until they are tender, 7 minutes or less. Drain and run under cold water so they are thoroughly chilled and the strands are separated. Drain thoroughly.
Turn the noodles into a bowl and toss with 1 teaspoon of sesame oil.
2-Spoon the sesame paste or peanut butter into a mixing bowl.
Gradually add the hot water. Stir in teh chili paste, sugar, garlic, vegetable oil, soy sauce, vinegar, salt and 1 tablespoon sesame oil.
Mix until well combined. 3-Arrange the noodles on a serving dish.
Spoon the sauce over the noodles. Serve warm or cold. Recipe from Burt Wolf's Eating Well cookbook--Jo Merrill Recipe By :