Sesame Noodle Salad

Serves 6 to 8


½ cup sesame oil

3 tbsp dark sesame oil

7 tbsp soy sauce or tamari

3 tbsp Chinese black or Italian balsamic vinegar

3 ½ tbsp dark brown sugar

2 tsp salt

2 tsp chili oil

1 tbsp minced ginger

1 clove garlic finely chopped

¼ cup chopped cilantro

Noodles, etc:

2 lbs asparagus, trimmed and sliced on a diagonal OR

2 pkg frozen snow pea pods, thawed, and/or

(2 medium carrots cut into slivers)

1 lb thin Chinese egg noodles or lo mein noodles

10 green onions, including greens, thinly sliced

¼ cup sesame seeds, toasted until browned

  1. Bring a large pot of water to the boil. Add salt.
  2. Meanwhile, mix the marinade ingredients, stirring to dissolve the sugar.
  3. Add the asparagus to the water when boiling and cook for about 5 minutes until just tender. Scoop out of the water. If using carrots, cook them the same way at the same time.
  4. Add noodles to the boiling water. Cook until al dente, tasting often, only a few minutes.
  5. Drain noodles in colander and rinse with cold water. Shake off excess water.
  6. Reserve a few bits of vegetables and sesame seeds.
  7. Toss all the ingredients with the noodles and the marinade.
  8. Serve in a bowl or platter, garnished with reserved seeds and vegetables.

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