Spicy Cold Noodles with Sesame Seed Paste


Spicy Cold Noodles with Sesame Seed Paste


  • 1 tablespoon peanut oil
  • 1/2 pound fresh or dried egg noodles
  • 1 tablespoon sesame seed oil
  • 1 cup mung bean sprouts
  • grated carrot
  • chopped broccoli
  • 2 tablespoons sesame seed paste or peanut butter
  • 2 tablespoons dark soy sauce
  • 1 tablespoon brewed tea
  • 1/2 tablespoon Chinese red vinegar
  • 1/2 tablespoon chili oil
  • 1/2 tablespoon sesame seed oil
  • 1/2 teaspoon sugar
  • 1 teaspoon ginger root, minced
  • 1 clove garlic
  • 2 scallions (white and green parts)


yield: 4 servings. In a 6 quart saucepan, bring 4 quarts of water to a rapid boil. Add 1 tablespoon peanut oil. Boil noodles for 3 to 5 minutes, stirring occasionally with chopsticks. Drain noodles in a colander and rinse with cold water. Cut noodles in 6 inch pieces. Mix the noodles with 1 tablespoon sesame seed oil and set aside. Rinse the bean sprouts, then drain and dry well. In a bowl, mix the sesame seed paste, soy sauce, and tea until well blended. Add the red vinegar, chili oil, sesame seed oil and sugar. Mince the ginger and garlic. Chop scallions. Add ginger, garlic and scallions to previously mixed sauce ingredients; combine well. When ready to serve, mix the bean sprouts and veggies and the noodles with 2 wooden spoons. Stir the sauce again and pour it over the noodles, tossing until the noodles and bean sprouts are well coated. Serve immediately. Do not mix the noodles, bean sprouts, and sauce until immediately before serving.

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