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Print this Recipe    Singapore Noodle Salad

1/4 cup sesame seeds
1/2 pound dried Chinese spaghetti-style noodles
2 tablespoons vegetable oil
1 bunch broccoli, separated into 1 inch florets
1 pound asparagus, cut on the diagonal into 1 inch pieces
1/2 cup chicken stock
1/2 cup peanut butter
1/4 cup red wine vinegar
2 tablespoons dark soy sauce
1 tablespoon sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1 1/2 teaspoons Chinese chili sauce
1/4 cup minced scallions
2 tablespoons finely minced fresh ginger
1 large garlic clove, minced
1 cup bean sprouts
1 cup thinly sliced button or shiitake mushrooms, or separated enoki
1 large red bell pepper, cut into thin julienne
2 tablespoons minced chives

In a small dry skillet, toast the sesame seeds over moderately high heat,
tossing, until fragrant and golden brown, about 1 minute. Set aside.

In a large pot of boiling salted water, cook the noodles, separating them
with a fork, until tender but still firm, about 2 1/2 minutes. Drain and
rinse under cold running water, drain well and toss with the vegetable oil.

Bring a large saucepan of salted water to a boil over high heat. Add the
broccoli and cook until crisp-tender, 2 to 3 minutes. Using a slotted
spoon, transfer to a bowl of ice water and chill until cold, about 5
minutes. Drain on paper towels. Repeat with the asparagus, cooking them
for only 1 to 2 minutes.

In a small saucepan, bring the stock to a boil over moderately high heat;
remove from the heat. Stir in the peanut butter, vinegar, soy sauce,
sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic and
toasted sesame seeds.

In a large bowl, toss together the noodles, broccoli, asparagus, bean
sprouts, mushrooms and red pepper. Add the dressing and toss to coat.
Sprinkle the chives over the top just before serving.


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