Cold Sesame Noodles

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Cold Sesame Noodles Ingredients

3 tb Soy sauce	1 tb Oriental sesame oil
2 tb Rice vinegar (or white-wine	1 ts Grated fresh ginger
1/2 ts Dried hot red pepper flakes;	1/2 c Chicken broth
2 tb Firmly packed brown sugar or	1 lb Linguine or lo mein noodles
1/2 c Creamy peanut butter	Chopped scallions and

Instructions for Cold Sesame Noodles

I got this recipe off the web, was originally from Gourmet Magazine, and tried it last weekend. The results were excellet, and very similar to the dish I can get in the Chinese restaurants. As usual, Ive made a few adjustments, which I noted at the bottom. In a saucepan combine the soy sauce, the vinegar, the red pepper flakes, the brown sugar, the peanut butter, the oil, the gingber and the broth. Simmer the mixture, stirring, until it is thickened and smooth, and let it cool slightly. Cook the noodles in boiling salted water until al dente, drain in a colander, and rinse them under cold water (to stop the cooking, and cool a bit). Drain noodles well, transfer to a bowl and toss with sauce. Garnish with scallion and cucumber. My notes: I also stirred in (before serving) a few tablespoons of sesame seeds I had toasted in a pan in the oven for a few minutes. I didnt have many of the exact ingredients, so I used what I had in the house, and it still came out good enough that I would serve it as is...though would try it one day if I happen to have more exact ingredients. I used cider vinegar for the rice or white wine, cayenne peper for the hot red pepper flakes, natural raw sugar for the brown sugar and chunky peanut butter (which I prefer). This dish is a great meatless meal on its own, but one of hte times I had it I also sliced up about 2 ounces of skirt steak into strips and mixed them with a bit of prepared teriyaki sauce, and then tossed with a little cornstarch, and let marinate a few minutes. I sauteed that in a bit of oil (only a teaspoon or so) until just cooked through, and then threw in about a cup of shredded cabbage and carrots, and stir fried all together for probably less thqan a minute (didnt want to cook the veggies too much...just give them the flavor). I put some of the sesame noodles in a bowl and dumped the cabbage mixture on top, and the chopped scallion on that. It was one of my "Im tired and hungry, so what the hell can I have for dinner with the leftovers in the fridge without too much work but I feel like something substantial, not just a sandwhich" nights, and I ended up enjoying it so much, I plan to make it again on purpose! Also, I didnt mix all the sauce with the noodles...I just mixed together what I needed, and when I did the leftover thing, again, just ran the cold refrigerated noodles under some warm water in a colander and let drain a few minutes to get them moist and not sticky again, and then mixed them with a bit of the cold sauce...which, by the way..thickens up very nicely in the fridge. The sauce would even be good as a satay dip for grilled chicken or pork or beef too. Posted to TNT - Prodigys Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Jul 25, 1997

Main Ingredient: PastaCuisine: Uncategorized