|Source||My variation on Elsie's recipe from Hunan in Princeton|
|Cooking time||15 minutes|
|Total time||15 minutes|
My attempt to replicate the recipe from the Hunan Chinese Restaurant in Princeton
2 TSesame Seeds (Preferably brown)
2 TSesame Oil
2 TRice Vinegar
1 TPeanut Butter
1 tSugar (Omit if your peanut butter has added sugar)
1 TGround Ginger & Garlic mix
3 1⁄2 TSoy Sauce
1 tRed Chilli Paste
4 TRoasted Peanuts
300 gRice Noodles (Flat glass or Chinese egg noodles also work)
- Prepare noodles according to instructions on packet. Before draining, add a dash of oil and stir to prevent sticking, then rinse noodles in cold water.
- For the sauce, pulse sesame seeds in a grinder until it turns into a smooth paste. Add vinegar, peanut butter, sugar, ginger/garlic, chilli paste, soy sauce, and sesame oil. Pulse again.
- Pour sauce into serving dish. Add noodles and toss with a pair of forks until well coated.
- Lightly crush the roasted peanuts with a mortar and pestle. Sprinkle the crushed peanuts over the noodles and serve.
This is probably the only thing I prepare which qualifies as vegan. Not that I have vegans over for dinner regularly, but one never knows.