Sesame Noodles From Sundays At Moosewood

Course : Chinese
Serves: 6
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2 cloves garlic -- minced or pressed
2 tablespoons Chinese sesame paste
1 tablespoon dark sesame oil
3 tablespoons tamari soy sauce
2 tablespoons rice wine
1 1/2 tablespoons rice vinegar
1 tablespoon honey
1/2 teaspoon chili paste
1 dash five-spice powder
1 medium scallion -- chopped
2 tablespoons fresh cilantro -- chopped (optional)
8 ounces dried wheat noodles -- linguini, or soba noodles

Preparation / Directions:

In a blender or food processor, puree all the sauce ingredients until free of lumps. Cook the noodles until tender and drain immediately; toss with the sauce. Serve at room temperature, topped with crisp, mung bean sprouts, peanuts, and scallions Note: If you're not serving this soon after preparation, the noodles might clump together. Should this happen, stir in a little warm water and soy sauce just before serving. Chinese sesame paste adds a rich, nutty flavor and smoothness to the sauce. It's made from roasted, ground sesame seeds and is quite different in taste from Middle Eastern tahini. Use unsweetened, smooth peanut butter if sesame paste is unavailable. Once opened, jars of sesame paste can be refrigerated indefinitely. To use, pour off and reserve the oil at the top of the jar. Spoon out the desired amount of paste, and then return the reserved oil to the jar. The oil will keep the paste from drying out. Serve sesame noodles as an appetizer, side dish, or warm weather luncheo

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