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Cold Sesame Noodles 66


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  • BROTH:
  • 1 cup light soy sauce
  • 3/4 cup sugar
  • 1/2 cup black Chinese vinegar (or balsamic vinegar)
  • 1/2 cup unseasoned rice vinegar
  • 1/2 cup Shaoxing wine (Chinese rice wine) (or dry Sherry)
  • 1 cup fresh cilantro leaves - (packed)
  • 1/2 cinnamon stick broken into pieces
  • 1/2 tablespoon coriander seeds
  • 1/2 red Thai chile or red jalapeño chile
  • 4 coils bean thread noodles (saifun)* (from two 5- to 6-oz packages)
  • 4 cups mung bean sprouts
  • Peanut-Sesame Sauce (see recipe)
  • 1 large Fuji apple quartered, cored, and cut into matchstick-size strips
  • 1 cucumber peeled, quartered
  • lengthwise, seeded, cut matchstick size
  • 5 green onions chopped
  • 1/3 cup chopped crystallized ginger
  • 1 Thin apple slices
  • Roasted salted peanuts
  • Toasted sesame seeds


Servings 6


Step 1

* Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets.

For Broth: Bring first 5 ingredients to boil in medium saucepan over medium heat, stirring until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chile. Remove from heat; steep 45 minutes. Strain into bowl. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

For Noodles And Garnishes: Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 10 minutes. Drain; return noodles to bowl. (Can be prepared 4 hours ahead. Let stand at room temperature. Before using, cover with warm water; drain well.)

Pour 1/4 cup broth into each of 6 shallow bowls. Top with sprouts, noodles, Peanut-Sesame Sauce, apple, cucumber, green onions, and ginger. Garnish with apples, peanuts, and sesame seeds.

This recipe yields 6 small servings.

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