Noodles in Sesame Sauce

by Kathleen Morrison

Servings: 2 servings

INGREDIENTS

10 oz. fresh Chinese noodles
Oil

Spicy sesame sauce:
1-1/2 tbsp. vegetable oil
3 green onions, whites minced
3 cloves garlic, minced
1/2 piece of ginger, minced
2 sm. Asian chili peppers
3-1/2 tsp. rice vinegar
2 tbsp. soy sauce
2 tbsp. sugar
1-1/2 tbsp. Chinese sesame paste
1/2 cup chicken stock or broth
1 tsp. sesame oil

Garnish:
1 tbsp. roasted sesame seeds
Fresh coriander leaves, chopped
1/2 cup julienned carrots and/or cucumbers

INSTRUCTIONS

Cook noodles, fresh or fried, until <I>al dente</I>. 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 sauté 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 a platter and garnish with sesame seeds, coriander and julienned vegetables.

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