Sesame Butterfly Noodles Recipe
Ingredients
| Sesame seeds | 2 Tablespoon | |
| Snow peas - 4 ounces, strings and stem ends removed | ||
| Salt | 1 To taste | |
| Peanut oil | 1 Tablespoon | |
| Butterfly | 12 Ounce, dried | |
| Peanut sauce | 1 1/4 Cup (16 tbs) | |
| Black pepper | 1 To taste | |
Directions
GETTING READY
1) Julienne the snow peas.
2) In boiling water, blanch the peas for 30 seconds.
3) Rinse them immediately under cold running water and drain well.
MAKING
4) Allow a large pot of salted water to come to a boil.
5) Cook noodles in it along with peanut oil until the noodles are just tender and then drain well.
6) Rinse it under cold running water and drain again.
7) In a small, dry skillet, over medium heat, toast sesame seeds for 3 to 4 minutes, shaking the pan constantly, until golden brown and keep aside, when done.
8) In a bowl, put the noodles, tossing it with the peanut sauce.
9) Add salt and pepper to taste.
SERVING
10) To a serving bowl, transfer the noodles and top with julienned snow peas and toasted sesame seeds.
11) Serve at once.
1) Julienne the snow peas.
2) In boiling water, blanch the peas for 30 seconds.
3) Rinse them immediately under cold running water and drain well.
MAKING
4) Allow a large pot of salted water to come to a boil.
5) Cook noodles in it along with peanut oil until the noodles are just tender and then drain well.
6) Rinse it under cold running water and drain again.
7) In a small, dry skillet, over medium heat, toast sesame seeds for 3 to 4 minutes, shaking the pan constantly, until golden brown and keep aside, when done.
8) In a bowl, put the noodles, tossing it with the peanut sauce.
9) Add salt and pepper to taste.
SERVING
10) To a serving bowl, transfer the noodles and top with julienned snow peas and toasted sesame seeds.
11) Serve at once.
Chef
