Title: Noodles in Sesame Sauce
Categories: Salad Appetizer Sauce Chinese
Yield: 2 Servings
| 10 | oz | Fresh chinese noodles ----spicy sesame sauce----- |
| 3 | | Green onions white minced |
| 1/2 | x | Piece of giner, minced |
| 3 1/2 | ts | Rice vinegar |
| 2 | tb | Sugar |
| 1/2 | c | Chicken stock or broth ---------garnish----------- |
| | | Fresh coriander leaves chop |
| | | Oil |
| 1 1/2 | tb | Vegetable oil |
| 3 | | Cloves of garlic, minced |
| 2 | | Small asian chilli peppers |
| 2 | tb | Soya sauce |
| 1 1/2 | tb | Chinese sesame paste |
| 1 | ts | Sesame oil |
| 1 | tb | Roasted sesame seeds |
| 1/2 | c | Julienned carrots/cucumbers |
Cook noodles, fresh or fried, until al dente. Drain and rinse in cool,
then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame
oil. (Cold, oiled cooked noodles can be stored in the fridge for several
days). SAUCE: In a small skillet, heat vegetable oil and saute onions,
garlic, ginger and chili peppers until garlic is soft but not brown. Turn
off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock.
Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to
room temperature. Pour sauce over chilled noodles and mix well. Heap
noodles on s platter and garnish with sesame seeds, coriander and julienned
vegetables.