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Title: Spicy Cold Noodles with Sesame Seed Paste
Categories: Chinese Noodle Pasta
Yield: 1 Servings
| 1 | tb | Peanut oil |
| 1/2 | lb | Fresh egg noodles |
| 1 | tb | Sesame seed oil |
| 1 | c | Mung bean sprouts |
| ( I often also add grated | ||
| Carrot, cut-up broccoli) | ||
| SAUCE: | ||
| 2 | tb | Sesame seed paste |
| 2 | tb | Dark soy sauce |
| 1 | tb | Brewed tea |
| 1/2 | tb | Chinese red vinegar |
| 1/2 | tb | Chili oil |
| 1/2 | tb | Sesame seed oil |
| 1/2 | ts | Sugar |
| 1 | ts | Ginger root, minced |
| 1 | Clove garlic | |
| 2 | Scallions (white and green | |
| Parts) |
PREPARATION: In a 6 quart saucepan, bring 4 quarts of water to a rapid boil. Add 1 tablespoon peanut oil. Boil noodles for 3 to 5 minutes, stirring occasionally with chopsticks. Drain noodles in a colander and rinse with cold water. Cut noodles in 6 inch pieces. Mix the noodles with 1 tablespoon sesame seed oil and set aside. Rinse the bean sprouts, then drain and dry well. In a bowl, mix the sesame seed paste, soy sauce, and tea until well blended. Add the red vinegar, chili oil, sesame seed oil and sugar. Mince the ginger and garlic. Chop scallions. Add ginger, garlic and scallions to previously mixed sauce ingredients; combine well. When ready to serve, mix the bean sprouts and veggies and the noodles with 2 wooden spoons. Stir the sauce again and pour it over the noodles, tossing until the noodles and bean sprouts are well coated. Serve immediately.
TIMING: All the preparations can be made early in the day or the day before. Do not mix the noodles, bean sprouts, and sauce until immediately before serving.
SUBSTITUTIONS: For the sesame seed paste you can substitute peanut butter, which is also flavorful. For the fresh egg noodles you can substitute dried egg noodles or any type of fresh pasta.