From: Marianna Van Erp Reply-To: Marianna Van Erp Newsgroups: rec.food.recipes Followup-To: poster Subject: Sesame Noodles Date: 4 Apr 1995 17:52:27 -0500 Organization: Cosmic Donut Message-ID: ***** Sesame Noodles ***** 8 oz thin egg noodles 1/4 cup peanut oil, divided 1/4 cup light soy sauce 1/4 cup red wine vinegar 2 1/2 Tbsp peanut butter 1 tsp sugar 1 tsp Oriental sesame oil 1/2 tsp ground ginger 1/2 tsp salt 3 Tbsp sesame seeds 2 Tbsp garlic, minced 1/2 tsp crushed red pepper flakes 2 green onions, sliced Notes: linquini is good pasta choice; thin Chinese egg noodles make chewier dish. Gourmet suggests adding chopped peanuts and minced fresh cilantro just before serving. Another source suggests tiny pieces of celery, red bell pepper and raw carrot. Cook noodles al dente. Rinse, drain and toss with 2 T oil. Mix soy, vinegar, peanut butter, sugar, sesame oil, ginger and salt in deep jar or bowl. Whisk until smooth. Toast sesame seeds in large skillet until light brown and fragrant. Remove seeds. In same skillet, heat 2 T oil over medium heat. Add garlic and pepper flakes; cook and stir until garlic starts to color. Add noodles and soy mixture. Toss to mix. Cook just until heated through, about 2 minutes. Cool to room temperature. Sprinkle with sesame seeds and green onions. -- rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@taronga.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.