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Tuesday, November 23, 2010

Asian Sesame Noodles

Tiffany has an office Thanksgiving celebration tomorrow and what will she take into the office?  After all, this our very first vegetarian Thanksgiving.  She'll simply forgo the bird and leave it to the office carnivores.  Instead, there will be a plethora of non-meat choices to delight the palate.

So, what is Tiffany bringing to the non-human animal consumption party?  She has made Asian Sesame Noodles (today's recipe) and Roasted Red Pepper Cashew Spread (recipe for another day).  Tiffany and I were first introduced to Asian Sesame Noodles at a friends house in Ocala, Florida where our guests had a wine-pairing party.  Absolutely delicious and totally unique.

Asian Sesame Noodles

Adapted from Williams-Sonoma "Complete Entertaining Cookbook"
Serves 10 to 12.

  • 2 boxes pasta noodles
  • 1/2 cup sesame oil
  • 1/2 cup black soy sauce
  • 3 Tbsp black Chinese vinegar
  • 3 Tbsp sugar
  • 1 1/2 Tbsp salt
  • 2 Tbsp hot pepper oil
  • 1/2 cup finely sliced scallions (green and white parts) 

Ingredients:  soy, vinegar, black sesame oil, hot pepper oil

1 bunch = 1/2 cup chopped scallion

  1. In a large pot of boiling water, cook the noodles according to package direction. Drain, rinse well under cold running water until chilled, and drain again.  Put in large bowl.
  2. Combine remaining ingredients.  Stir into cold noodles, mixing well (use hands to distribute sauce evenly).  Chill overnight.
Rinsed pasta (exciting huh?)
Combined sauces

It's the classic Chinese flavor.  The perfect combination of sweet, salt, and hot pepper.  The flavors meld perfectly in this recipe and the ingredients thoroughly lock onto each piece of pasta.  You will amaze your friends with the exotic tastes dancing upon their lips and tongue.

Nutrition per cup

Hi-dee hi-dee make the office happy-ho my friends!

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