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LOCATION: Recipes >> Asian >> Sesame Noodles 09

Print this Recipe    Sesame Noodles 09

SPICY COLD NOODLES WITH SESAME SEED PASTE
yield: 4 servings

1 tablespoon peanut oil
1/2 lb fresh or dried egg noodles
1 tablespoon sesame seed oil
1 cup mung bean sprouts
grated carrot
chopped broccoli

2 tablespoons sesame seed paste or peanut butter
2 tablespoons dark soy sauce
1 tablespoon brewed tea
1/2 tablespoon Chinese red vinegar
1/2 tablespoon chili oil
1/2 tablespoon sesame seed oil
1/2 teaspoon sugar
1 teaspoon ginger root, minced
1 clove garlic
2 scallions (white and green parts)

In a 6 quart saucepan, bring 4 quarts of water to a rapid boil.
Add 1 tablespoon peanut oil. Boil noodles for 3 to 5 minutes,
stirring occasionally with chopsticks. Drain noodles in a colander
and rinse with cold water. Cut noodles in 6 inch pieces. Mix the
noodles with 1 tablespoon sesame seed oil and set aside. Rinse the
bean sprouts, then drain and dry well. In a bowl, mix the sesame
seed paste, soy sauce, and tea until well blended. Add the red
vinegar, chili oil, sesame seed oil and sugar. Mince the ginger
and garlic. Chop scallions. Add ginger, garlic and scallions to
previously mixed sauce ingredients; combine well. When ready to
serve, mix the bean sprouts and veggies and the noodles with 2
wooden spoons. Stir the sauce again and pour it over the noodles,
tossing until the noodles and bean sprouts are well coated. Serve
immediately.

Do not mix the noodles, bean sprouts, and sauce until immediately
before serving.

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