Cold Sesame Noodles

Description

My attempt to replicate the recipe from the Hunan Chinese Restaurant in Princeton

Yield

4 Servings

Preparation time

0 minutes

Cooking time

15 minutes

Total time

15 minutes

Ingredients

2 T Sesame Seeds (Preferably brown)

2 T Sesame Oil

2 T Rice Vinegar

1 T Peanut Butter

1 t Sugar (Omit if your peanut butter has added sugar)

1 t Ginger & Garlic paste

3 1⁄2 T Soy Sauce

1 t Red Chilli Paste

4 T Roasted Peanuts

300 g Rice Noodles (Flat glass or Chinese egg noodles also work)

Instructions

<ol>
<li>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.
<li>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.
<li>Pour sauce into serving dish. Add noodles and toss with a pair of forks until well coated.
<li>Lightly crush the roasted peanuts with a mortar and pestle. Sprinkle the crushed peanuts over the noodles and serve.
</ol>

Notes

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.

Source

My variation on Elsie's recipe from Hunan in Princeton