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Chinese
Lee’s Cold Sesame Noodles

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The recipe for these addictive noodles, shown to me by a cook in Chinatown, can be tripled and made ahead of time, refrigerated, and served to a crowd. They are delicious.

Yield: Serves 4 to 6

Ingredients

  • ½ pound fresh Chinese egg noodles (spaghetti-like long strands)
  • ¼ cup Oriental sesame oil
  • 2 teaspoons tahini (sesame seed paste)
  • 1/3 cup peanut butter
  • 1½ tablespoons distilled white vinegar
  • 2 teaspoons Hunan pepper sauce
  • 1 teaspoon minced fresh red chile
  • 2 tablespoons sugar
  • 1 cup New York Penicillin or canned chicken broth
  • ½ teaspoon freshly ground white pepper
  • 2 cucumbers, peeled, seeded, and cut into fine julienne
  • 2 scallions, trimmed and minced
  • ¼ cup minced cilantro

Directions

1. Boil the noodles in a large pot of well-salted water until tender. Drain, cool thoroughly in cold water, and drain again. Toss the noodles with the sesame oil. Cover and refrigerate for 1 hour.

2. In a large bowl, combine the tahini, peanut butter, vinegar, Hunan pepper sauce, chile, sugar, chicken broth, and white pepper. Add the cold noodles and toss well. Add the cucumbers, scallions, and cilantro, toss well, and serve.


© 1992 Molly O'Neill
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and does not include New York Penicillin. For nutritional information on New York Penicillin, please follow the link above.

351kcal (18%)
51mg (5%)
5mg (8%)
17mcg RAE (1%)
371mg
63mg
10g
8g
3g
39g
32mg (11%)
100mg (4%)
3g (15%)
19g (29%)
2mg (13%)
 

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