Summary
| Yield | |
|---|---|
| Source | My variation on Elsie's recipe from Hunan in Princeton |
| Prep time | |
| Cooking time | 15 minutes |
| Total time | 15 minutes |
Description
My attempt to replicate the recipe from the Hunan Chinese Restaurant in Princeton
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
- 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.
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.