[CH] re: Wedding Stuff/Sesame Noodles
Deb deForest (deforest@selec.net)
Thu, 18 Nov 1999 11:28:13 -0600
Virginia wrote:
<<For a cold buffet, Chinese noodles and peanut sauce are right, but I've
had problem with making this come out consistently.>>
Sushi and Virginia:
I have an easy recipe for Sesame Noodles that comes out consistently and is
good served hot, cold, or room temp. It holds well at potlucks and buffets
and leftovers are great.
Sesame Noodles
Stir together 2 Tbsp. creamy peanut butter and 4 Tbsp. salad oil until
blended. Add 1 Tbsp. soy sauce, 1/2 Tbsp. sugar, 2 tsp. white vinegar, 1/2
tsp. toasted sesame oil, and 1 - 2 tsp. ground cayenne pepper (I use
Calvin's mythical powder and lots more of it).
Heat the mixture on low heat, stirring until sugar is dissolved, about 2
min.
Pour it over cooked, cooled spaghetti or other noodles.
Makes enough for about 1/4 lb. of spaghetti; just multiply the recipe
accordingly if using more noodles.
I've found most people prefer it made with the cheap kind of peanut butter
for kids since the texture is smoother and it has more sugar (Skippy, Jiff,
etc.). It also holds better. I use Laura Scudder's when making it for me
because I prefer its flavor but it will separate over time.
I often add diced, seeded and peeled cucumber for some additional texture
and I always drizzle a few more drops of sesame oil just before serving as
well as a handful of chopped fresh cilantro. You can also add chopped
peanuts or toasted sesame seeds for garnish if you like.
Deb in Houston