SESAME NOODLES

 

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

 

 

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.

 

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.

 

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

 

 

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