Cold noodles are a little daunting to try, but they really are good. I first tried these at Cafe 28 in New York.
Chinese Cold Sesame Noodles
7 tablespoons soy sauce
6 tablespoons sesame oil
4 tablespoons of peanut oil, divided
1 1/2 tablespoons tahini
1 teaspoon sugar
3 tablespoons rice vinegar
3 cloves crushed garlic
1 tablespoon finely chopped ginger
Chopped scallions
1 lb. Chinese noodles
Cook pasta according to package directions. Drain, rinse to cool. Toss with 1 tablespoon of peanut oil to keep moist. Refrigerate for at least 1 hour. In a seperate bowl mix soy sauce, sesame and remaining peanut oil, tahini, sugar, rice vinegar, garlic and ginger. Pour over noodles before serving and toss slightly. Top with chopped scallions.
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