Ingredients Jump to Instructions ↓

  1. 10 oz Fresh chinese noodles

  2. 1 x Oil

  3. 1 x --spicy sesame sauce--

  4. 1 1/2 T Vegetable oil

  5. 3 ea Green onions white minced

  6. 3 ea Cloves of garlic, minced

  7. 1/2 x Piece of giner, minced

  8. 2 ea Small asian chilli peppers

  9. 3 1/2 t Rice vinegar

  10. 2 T Soya sauce

  11. 2 T Sugar

  12. 1 1/2 T Chinese sesame paste

  13. 1/2 c Chicken stock or broth

  14. 1 t Sesame oil

  15. 1 x --garnish--

  16. 1 T Roasted sesame seeds

  17. 1 x Fresh coriander leaves chop

  18. 1/2 c Julienned carrots/cucumbers

Instructions Jump to Ingredients ↑

  1. Cook noodles, fresh or fried, until al dente. Drain and rinse in cool, then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame oil. (Cold, oiled cooked noodles can be stored in the fridge for several days). SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown. Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to room temperature. Pour sauce over chilled noodles and mix well. Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables.


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