Ingredients
- FOR THE DRESSING:
3/4 cup plus 1 Tbs. (4 oz.) sesame seeds
7 Tbs. peanut oil
3 medium or 2 large shallots (about 2 oz. total), sliced
1 large clove garlic, finely chopped
1 Tbs. toasted sesame oil
2 Tbs. soy sauce
1/4 cup rice vinegar
1/4 cup sugar
1 tsp. hot chile paste
3/4 to 1 cup water (or less)
2 Tbs. chopped fresh cilantro leaves
FOR THE NOODLES:
12 oz. fresh Chinese egg noodles (sometimes called wonton noodles)
3 Tbs. peanut oil
1 cup blanched snow peas, thinly sliced
1 red bell pepper, thinly sliced
1 cup thinly sliced daikon radish
1 cup fresh cilantro leaves
1/2 cup chopped peanuts
1 cup thinly sliced scallions (cut on the bias on a sharp angle)
Description
You Can Make The Sesame Purée Several Hours Or A Day Ahead To Let The Flavors Marry, But Whisk In The Water Just Before Serving For A Smooth, Creamy Consistency. The Noodles Can Rest, Cooked And Tossed In Oil, For Half An Hour, But Don't Dress Them Until
Spark Recipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter