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.
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.