Noodles in Sesame Sauce
(2 servings)
10 oz Fresh Chinese noodles
Spicy Sesame Sauce
3 ea Green onions
white minced
1/2 x Piece of ginger, minced
3 1/2 ts Rice vinegar
2 tbsp Sugar
1/2 cup Chicken
stock or broth
Garnish
1 x Fresh coriander leaves chop
1 x Oil
1 1/2 tbsp Vegetable oil
3 ea Cloves
of garlic,
minced
2 ea Small Asian chili peppers
2 tbsp Soya sauce
1 1/2 tbsp Chinese sesame paste
1 tsp Sesame
oil
1 tbsp Roasted sesame
seeds
1/2 cup Julienne carrots/cucumbers
Cook noodles, fresh or fried, until al dente. 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 s
platter and garnish with sesame seeds, coriander and julienne vegetables.
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