Boil the noodles according to the package instructions if not using handmade noodles.(You can make the sauce ahead of time and store it in an airtight container in the refrigerator for 2 to 3 days.) Add the ginger, garlic, and Sichuan pepper and stir to mix well.Add each liquid ingredient-the soy sauce, vinegar, maple syrup, chili oil, and sesame oil-one at a time, stirring to fully incorporate each ingredient before adding the next one.Place the sesame paste in a medium bowl and slowly add the warm water, a little at a time, stirring with a silicone spatula until the water is fully incorporated and a smooth paste forms.Toasted white sesame seeds, for garnishing.Radish, julienned, for topping (optional).Carrot, julienned, for topping (optional).Cucumber, julienned, for topping (optional).
1 pound (454 g) Handmade Noodles (page 130) or fresh wheat noodles or 9 ounces (255 g) dried wheat noodles (see Notes).1/8 teaspoon freshly ground Sichuan peppercorns.2 teaspoons Chili Oil (page 29), or to taste.2 tablespoons light soy sauce (or soy sauce).4 tablespoons Chinese sesame paste (or unsalted natural peanut butter or tahini).You can serve it without any toppings as a side dish you can top it with fresh produce and serve it as an appetizer at a summer grill party or you can load it with more toppings to serve as a main, just like my mom does. With its nutty, savory sauce that has hints of sweetness and spiciness, this dish is always a crowd-pleaser. My mom whips up sesame noodles on a hot summer night when she doesn’t feel like standing in front of a hot stove. YIELD 2 to 4 servings PREP 10 minutes COOK 10 minutes "Sesame Noodles" recipe excerpt from the book Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More, published by Rock Point.
0 kommentar(er)
