Cold Sesame Noodles
Food Network 2002 courtesy Tyler Florence
Ingredients
- 12 ounces angel hair pasta or spaghetti
- 3 tablespoons sesame oil
- 2 tablespoons peanut oil or
- canola oil
- 1- inch piece fresh ginger minced
- 3 garlic cloves minced
- 1-2 teaspoons red chili paste
- such as sambal
- 1 lime juiced
- 2 tablespoons brown sugar
- ½ cup creamy peanut butter
- 3 tablespoons rice vinegar not
- rice wine vinegar)
- 3 tablespoons soy sauce
- 6 tablespoons hot water
- 1 tablespoon toasted sesame seeds
- 2 green onions thinly sliced
- on the diagonal
- fresh cilantro
Instructions
- Cook the noodles in a large pot of boiling water over medium heat until just tender and still firm. Drain immediately and rinse with cold water. Drain the noodles well and transfer to a wide bowl; toss with the sesame oil so they don’t stick together. Chill.
- In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend.
- Toss the vegetables (if using) with the noodles. Pour the peanut sauce over and toss until well coated. Serve at room temperature or chilled; Garnish with the sesame seeds sliced green onions and cilantro.
Notes
IDEAS FOR VEGETABLES TO ADD:
1 cup thinly sliced red cabbage
2 carrots, cut matchstick style or grated
1 red bell pepper, thinly sliced
½ cup chopped cilantro
1 cup thinly sliced red cabbage
2 carrots, cut matchstick style or grated
1 red bell pepper, thinly sliced
½ cup chopped cilantro
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