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Sesame Noodles
1/2 lb. Chinese noodles; or
1/2 lb. Linguine
2 teaspoons Sesame oil
1/2 cup Sesame paste (tehini)
1/2 cup Chicken broth
2 tablespoons Sugar
1/2 teaspoon Salt
1/2 teaspoon Freshly ground
pepper
1 teaspoon Freshly grated
ginger
1/2 teaspoon Freshly minced
garlic
2 teaspoon Rich wine vinegar
1/2 cup Fresh bean sprouts
1/4 cup Finely minced cucumber
1 tablespoon Chopped chives
Cook noodles until
al dente. Rinse in cold water,
drain well, and toss with
sesame oil. In another bowl,
mix sesame paste, chicken
broth, sugar, salt, pepper,
ginger, garlic, and vinegar
using a wire whisk. Add
noodles (once cool) and
bean sprouts to above mixture
and blend well. Taste. Adjust
seasoning if desired.
Place noodles in glass bowl,
cover with plastic wrap,
and refrigerate for two
hours. Remove from
refrigerator, divide onto
small plates, top with
cucumber and chives. Makes
four small servings.
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