Title: SESAME NOODLES #2
Categories: Chinese, Pasta
Yield: 4 servings

2 Cloves garlic, minced or
-pressed
2 tb Chinese sesame paste
1 tb Dark sesame oil
3 tb Tamari soy sauce
2 tb Rice wine
1 1/2 tb Rice vinegar
1 tb Honey
1/2 ts Chili paste
1 pn Of five-spice powder
1 Scallion, chopped
2 tb Chopped fresh cilantro (opt)
8 oz Dried wheat noodles,
-linguine, or soba noodles
Fresh mung bean sprouts
Unsalted roasted peanuts
1 Scallion, finely sliced on
-the diagonal

From “Sundays at Moosewood Restaurant.” Serves 4 to 6
as an appetizer or side dish.

Sauce In a blender or food processor, puree all the
sauce ingredients until free of lumps. Cook the
noodles until tender and drain immediately; toss with
the sauce. Serve at room temperature, topped with mung
bean sprouts, peanuts and scallions.

Note: If you’re not serving this soon after
preparation, the noodles might clump together. Should
this happen, stir in a little warm water and soy sauce
just before serving.

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