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SESAME NOODLES

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If you think you’ve tasted great sesame noodles,think again. Toasted sesame paste gives these an incredibly deep,nutty flavor,while hot pepper adds gentle spicy heat.A pinch of crushed red pepper flakes or a few dashes of hot sauce can be used.

INGREDIENTS:

SERVES 4

8 oz. fresh chinese lo-mein-style egg noodles

1 1/2 tbsp Asian sesame oil

5 tbsp Chicken broth

3 1/2 tbsp well mixed Chinese sesame paste

2 tbsp thinly sliced scallion greens

2 tbsp dark soy sauce

2 tbsp granulated sugar

1 tbsp white rice vinegar

1 tbsp hot pepper oil  or more to taste

Freshly ground white pepper

1/4 cup fresh cilantro leaves

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Bring 2 quarts of water to a boil in a pot. Have a large bowl of ice water ready. Add the noodles to the boiling water and stir. Cook until al dente,about 2 minutes. Drain and immediately transfer the noodles to the ice water to stop the cooking. Stir until cool; drain.

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Transfer the noodles to a large bowl and toss with the sesame oil. Refrigerate, uncovered, until cold, at least 1 and up to 4 hours.

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Meanwhile , whisk the broth,sesame paste,scallions,soy sauce,sugar,vinegar, hot pepper oil, and a pinch of white pepper in a medium bowl.

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Toss the noodles with the sauce,garnish with the cilantro, and serve.

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