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Chinese noodle salad
Method
- Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm.
- Drain immediately and rinse with cold water until cold.
- Drain well and toss noodles with 2 tablespoons of dark sesame oil so they don't stick together. Dressing:
- Combine all ingredients except hot water in a blender until smooth.
- Thin with hot water to consistency of whipping cream.
- Just before serving, toss noodles with sauce. Serve.
Ingredients:
1 pkt noodles
2 Tbs. dark sesame oil
1 pkt noodles
2 Tbs. dark sesame oil
Dressing:
6 Tbs. peanut butter
1/4 cup water
3 Tbs. light soy sauce
6 Tbs. dark soy sauce
6 Tbs. tahini (sesame paste)
1/2 cup dark sesame oil
2 Tbs. sherry
4 tsp. rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp. minced fresh ginger
1 Tbs. hot pepper oil
1/2 cup hot water
RECIPES BY REHANA KHAMBATY
