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Recipes Salads Pasta
Recipes Salads Pasta
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| Servings: | 6 |
| Author Notes: | A wonderful starter or side dish; the noodles and the sauce each can be made in advance and combines at the last minute. Add cooked, shredded chicken and seeded and diced cucumber to this for substance and crunch.(If you have extra time, after tossing the noodles with the sesame oil, refrigerate the noodles for up to 2 hours for best flavor). |
| Ingredients: |
12 ounces fresh egg noodles, or any dried noodles, such as spaghetti 2 tablespoons dark sesame oil 1/2 cup sesame paste (tahini) or natural peanut butter 1 tablespoon sugar 1/4 cup soy sauce 1 tablespoon rice or wine vinegar hot sesame oil, chili garlic sauce, Tabasco, or other hot sauce to taste salt and freshly ground black pepper to taste at least 1/2 cup minced scallions for garnish |
| Instructions: |
1. Cook noodles in boiling salted water until tender, but not mushy. Drain, then rinse in cold water for a minute or two. Toss with half the sesame oil. 2. Beat together the tahini or peanut butter, sugar, soy sauce, and vinegar. Add a little hot sauce and salt and pepper; taste and adjust the seasoning as necessary. Thin the sauce with hot water, so that it is about the consistency of heavy cream. 3. Toss together the noodles and the sauce, and add more of any seasoning if necessary. Drizzle with the remaining sesame oil, garnish, and serve. |
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