Sesame peanut butter noodles

2 servings

Ingredients

Quantity Ingredient
4 ounces Fine egg noodles
4 teaspoons Sesame oil
¼ cup Sesame paste -- * see note
3 tablespoons Hot water
1 teaspoon Szechuan chili paste -- *
See
2 teaspoons Sugar
1 tablespoon Garlic -- chopped
2 tablespoons Vegetable oil
3 tablespoons Soy sauce
3 tablespoons Red wine vinegar
Salt -- to taste

Directions

Recipe by: Jo Merrill Use this dish as an appetizer or side dish.

Recipe from the famous Shun Lee restaurant in New York City-Chef Michael Tong. * Use smooth or chunky peanut butter instead of sesame paste if preferred. Use hot sauce instead of Szechaun chili paste if preferred. 1-In a large saucepan, bring 6 cups of water to a boil.

Add the noodles and cook, stirring occasionally, until they are tender, 7 minutes or less. Drain and run under cold water so they are thoroughly chilled and the strands are separated. Drain thoroughly.

Turn the noodles into a bowl and toss with 1 teaspoon of sesame oil.

2-Spoon the sesame paste or peanut butter into a mixing bowl.

Gradually add the hot water. Stir in teh chili paste, sugar, garlic, vegetable oil, soy sauce, vinegar, salt and 1 tablespoon sesame oil.

Mix until well combined. 3-Arrange the noodles on a serving dish.

Spoon the sauce over the noodles. Serve warm or cold. Recipe from Burt Wolf's Eating Well cookbook--Jo Merrill Recipe By :

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