Cold Sesame Noodles 66
A refreshing Asian noodle dish featuring bean thread noodles in a flavorful sauce made with soy, vinegar, and wine, topped with fresh vegetables, apple, and peanut-sesame sauce. Perfect for a warm day.
Ingredients
- •1 cup light soy sauce
- •¾ cup sugar
- •½ cup black Chinese vinegar or balsamic vinegar
- •½ cup unseasoned rice vinegar
- •½ cup Shaoxing wine (Chinese rice wine) or dry Sherry
- •1 cup fresh cilantro leaves
- •½ stick cinnamon stick
- •½ tablespoon coriander seeds
- •½ piece red Thai chile
- •4 coils bean thread noodles
- •4 cups mung bean sprouts
- •1 portion Peanut-Sesame Sauce
- •1 large Fuji apple
- •1 whole cucumber
- •5 whole green onions
- •⅓ cup crystallized ginger
- •1 portion apple slices
- •½ cup roasted salted peanuts
- •2 tablespoon toasted sesame seeds
Cooking Instructions
- 1.
Bring first 5 ingredients to boil in medium saucepan over medium heat, stirring until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chile. Remove from heat; steep 45 minutes. Strain into bowl. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
55 min
- 2.
Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 10 minutes. Drain; return noodles to bowl. (Can be prepared 4 hours ahead. Let stand at room temperature. Before using, cover with warm water; drain well.)
10 min
- 3.
Pour 1/4 cup broth into each of 6 shallow bowls. Top with sprouts, noodles, Peanut-Sesame Sauce, apple, cucumber, green onions, and ginger. Garnish with apples, peanuts, and sesame seeds.
15 min
- 4.
*Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets.
