Tonight we tried the Sesame Noodle recipe from the ubiquitous New Best Recipes book, a little salty but not bad. However, the winning recipe is this recipe, minimally adapted for our lazy-cooking-night go-to food.
Sesame pastes vary a lot. Make sure the consistency is like smooth cream. If it is too thick, add some water. If it is roasted and tastes bitter, add a little more sugar. To make your own paste, use a food processor, adding roasted sesame seeds to the oil until a 3/4 cup of paste is formed, then continue adding ingredients and process till smooth. This is the way of least fuss.
Sesame pastes vary a lot. Make sure the consistency is like smooth cream. If it is too thick, add some water. If it is roasted and tastes bitter, add a little more sugar. To make your own paste, use a food processor, adding roasted sesame seeds to the oil until a 3/4 cup of paste is formed, then continue adding ingredients and process till smooth. This is the way of least fuss.
1/2 cup mild tasting oil
1/4 sesame paste
2 tsp garlic, minced
1 in fresh ginger, minced
6 tbsp soy sauce
6 tbsp red vinegar
4 tbsp white sugar
1 tsp salt
1 lb buckwheat noodle
1 tsp hot chili oil or to taste
1 tbsp sesame oil
2 scallions sliced thin
1 japanese cucumber, julienne
1 medium carrot, julienne
roasted sesame seeds
Stir together all ingredients except scallions and sesame oil. Cook the noodles, then rinse with cold, practically icy, water. Toss quickly with sesame oil. Pour sauce over the cold noodles, toss again and garnish.
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