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SESAME NOODLES #2 by www.country-cooking.com
2 Cloves garlic -- minced
2 tablespoons Chinese sesame paste
1 tablespoon Dark sesame oil
3 tablespoons Tamari soy sauce
2 tablespoons Rice wine
1 1/2 tablespoons Rice vinegar
1 tablespoon Honey
1/2 teaspoon Chili paste
1 pinch Of five-spice powder
1 Scallion -- chopped
2 tablespoons Chopped fresh cilantro (opt)
8 ounces Dried wheat noodles -- linguine
Fresh mung bean sprouts
Unsalted roasted peanuts
1 Scallion -- finely sliced on
diagonal
Sauce: In a blender or food processor, puree all the sauce ingredients
until free of lumps. Cook the noodles until tender and drain immediately; toss with the sauce. Serve at room temperature, topped with mung bean sprouts, peanuts and scallions.
Note: If you're not serving this soon after preparation, the noodles
might clump together. Should this happen, stir in a little warm water and soy sauce just before serving.
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