COLD SESAME NOODLES
"With the possible exception of pan-fried dumplings, cold sesame noodles are probably the Chinese takeout item most frequently ordered by kids. This dish can be as quick a meal as spaghetti. A well-stocked pantry contains all the ingredients."
1 pound Chinese egg noodles, or spaghetti or linguine
1/2 teaspoon toasted sesame oil
FOR THE DRESSING:
6 tablespoons tahini (sesame paste)
3/4 cup water, plus more if needed
1 tablespoon rice vinegar or white vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 garlic cloves, minced
1 scallion (both white and green parts), thinly sliced, divided use
1 tablespoon of fresh ginger, peeled and chopped
Chinese chili oil (optional, for serving)
Bring a large pot of water to a boil, add noodles, and cook until just barely tender, 5 or 6 minutes, or according to package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.
Meanwhile, in a large bowl, thin the tahini by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger.
JUST BEFORE SERVING:
Toss the chilled noodles with the sauce. Garnish with remaining scallion and drizzle with chili oil, if using.
Makes 4-6 servings
Adapted from source: Mad Hungry: Feeding Men and Boys by Lucinda Scala
"With the possible exception of pan-fried dumplings, cold sesame noodles are probably the Chinese takeout item most frequently ordered by kids. This dish can be as quick a meal as spaghetti. A well-stocked pantry contains all the ingredients."
1 pound Chinese egg noodles, or spaghetti or linguine
1/2 teaspoon toasted sesame oil
FOR THE DRESSING:
6 tablespoons tahini (sesame paste)
3/4 cup water, plus more if needed
1 tablespoon rice vinegar or white vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 garlic cloves, minced
1 scallion (both white and green parts), thinly sliced, divided use
1 tablespoon of fresh ginger, peeled and chopped
Chinese chili oil (optional, for serving)
Bring a large pot of water to a boil, add noodles, and cook until just barely tender, 5 or 6 minutes, or according to package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.
Meanwhile, in a large bowl, thin the tahini by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger.
JUST BEFORE SERVING:
Toss the chilled noodles with the sauce. Garnish with remaining scallion and drizzle with chili oil, if using.
Makes 4-6 servings
Adapted from source: Mad Hungry: Feeding Men and Boys by Lucinda Scala
MsgID: 3153247
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 8-8 thru 8-14-10 Recipe Swap (Assorted R...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 8-8 thru 8-14-10 Recipe Swap (Assorted R...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (12)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Assorted
Side Dishes - Assorted
- Drunken Apples (similar to Famous Dave's - 2 recipes)
- Apple-A-Day Casserole (with carrots, orange juice, and nutmeg)
- Glazed Pearl Onions
- Honey-Orange Cranberry Sauce (using apple juice)
- Sweet and Sour Vegetables Stir Fry
- Cranberry Sauce with Marmalade and Cinnamon
- Great Greens (collards with onion, peppers and mushrooms)
- Hungarian Spaetzels
- Alex Patout's Hush Puppies
- Cauliflower, Potatoes and Peas, Indian-Style
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute