Chinese Noodles in Sesame Sauce Recipe
Ingredients
| Water | 3 Quart | |
| Whole Broccoli- 8 ounces, cut into flowerettes, cooked | ||
| Snow Peas- 4 ounces, stringed and cooked | ||
| Chinese noodles | 8 Ounce | |
| Fresh Ginger- 1/2-inch, cube | ||
| Sesame seeds | 2 Teaspoon | |
| Water | 3 Tablespoon | |
| Reduced sodium soy sauce | 2 Tablespoon | |
| Oriental Sesame Paste- 2 tablespoons, well mixed | ||
| Dry sherry | 1 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Garlic in Oil- 1 teaspoon, minced | ||
| Scallion | 2 Tablespoon, chopped | |
Directions
GETTING READY
1) In a covered pot, boil water and cook the noodles for 1 to 2 minutes for fresh pasta or follow packet instruction for dried pasta.
2) Rinse the noodles immediately in cold running water.
3) In a colander, place the noodle and allow to drain completely.
MAKING
4) In a food processor, fitted with the steel blade, place the ginger and process for half a minute.
5) Put in sesame seeds, water, soy sauce, sesame paste, sherry, vinegar, sugar and garlic.
6) Process the sesame- ginger mixture to a paste.
7) In a bowl, mix in noodles with broccoli and snow peas.
8) In two serving plates, divide the noodle evenly and make a well in each.
9) Spoon the sesame sauce in the well.
SERVING
10) Garnish with scallions and dredge over noodles and vegetables.
1) In a covered pot, boil water and cook the noodles for 1 to 2 minutes for fresh pasta or follow packet instruction for dried pasta.
2) Rinse the noodles immediately in cold running water.
3) In a colander, place the noodle and allow to drain completely.
MAKING
4) In a food processor, fitted with the steel blade, place the ginger and process for half a minute.
5) Put in sesame seeds, water, soy sauce, sesame paste, sherry, vinegar, sugar and garlic.
6) Process the sesame- ginger mixture to a paste.
7) In a bowl, mix in noodles with broccoli and snow peas.
8) In two serving plates, divide the noodle evenly and make a well in each.
9) Spoon the sesame sauce in the well.
SERVING
10) Garnish with scallions and dredge over noodles and vegetables.
Chef
