Cold Sesame Noodles 66
By á-170456
Ingredients
- 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
- NOODLES AND GARNISHES:
- 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
- GARNISH:
- 1 Thin apple slices
- Roasted salted peanuts
- Toasted sesame seeds
Details
Servings 6
Preparation
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.
You'll also love
- Castellane Pasta With Sausage,... 0/5 (0 Votes)
- Leek And Camembert Tart 0/5 (0 Votes)
- Pasta With Lobster, Wild... 0/5 (0 Votes)
Review this recipe