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Noodles In Sesame Sauce

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Ingredients

Adjust Servings:
10 ounces fresh chinese noodles
oil
1 1/2 tablespoons vegetable oil
3 green onions minced
3 cloves garlic minced
1/2 piece ginger minced
2 small asian chili peppers
3 1/2 teaspoons rice vinegar
2 tablespoons soya sauce
2 tablespoons sugar

Nutritional information

2063.8
Calories
1079g
Calories From Fat
120g
Total Fat
17 g
Saturated Fat
1.8mg
Cholesterol
2596.3mg
Sodium
226g
Carbs
17.3g
Dietary Fiber
21.9g
Sugars
35.7g
Protein
603g
Serving Size (g)
2
Serving Size

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Noodles In Sesame Sauce

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    Um, I think this recipe needs some work. It looked pretty good at first, but there seem to be some things missing. First, the step to strain the sauce is missing. I can't imagine trying to eat the noodles while avoiding bits of ginger, garlic and onion. So I did strain it, but then, it looked like there might not be enough. You don't use such a lot of sauce on this kind of noodles, but, even for 2 servings, I think it is a close thing. I haven't experimented, but I think I'd prefer the sauce to have a stronger vinegar taste, too. The next big thing is that the recipe suggests that you eat the noodles with only cucumber (or carrot) and coriander leaves. If this is a light meal, which is how I would treat this kind of dish, then I'd like cucumber, ham, egg, tomato, pickled ginger, and maybe even a few slices of roast chicken, along with the coriander. And with hot Chinese mustard on the side. Sprinkling sesame seeds over the top is fine. Anyway, by not following the recipe (I did use recipe's sauce, strained), and adding quite a lot of things, I got a very nice lunch. Thank you for reminding me of this dish. It will be more in demand as the weather gets hotter.

    • 20 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Noodles in Sesame Sauce, This is one of the recipes I adopted from the Recipezaar account. , Um, I think this recipe needs some work. It looked pretty good at first, but there seem to be some things missing. First, the step to strain the sauce is missing. I can’t imagine trying to eat the noodles while avoiding bits of ginger, garlic and onion. So I did strain it, but then, it looked like there might not be enough. You don’t use such a lot of sauce on this kind of noodles, but, even for 2 servings, I think it is a close thing. I haven’t experimented, but I think I’d prefer the sauce to have a stronger vinegar taste, too. The next big thing is that the recipe suggests that you eat the noodles with only cucumber (or carrot) and coriander leaves. If this is a light meal, which is how I would treat this kind of dish, then I’d like cucumber, ham, egg, tomato, pickled ginger, and maybe even a few slices of roast chicken, along with the coriander. And with hot Chinese mustard on the side. Sprinkling sesame seeds over the top is fine. Anyway, by not following the recipe (I did use recipe’s sauce, strained), and adding quite a lot of things, I got a very nice lunch. Thank you for reminding me of this dish. It will be more in demand as the weather gets hotter., This is one of the recipes I adopted from the Recipezaar account.


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    Steps

    1
    Done

    Cook Noodles, Fresh or Fried, Until Al Dente.

    2
    Done

    Drain and Rinse in Cool, Then Cold, Water.

    3
    Done

    Drain Well.

    4
    Done

    Sprinkle With Vegetable, Peanut or Sesame Oil. (cold, Oiled Cooked Noodles Can Be Stored in the Fridge For Several Days).

    5
    Done

    Sauce: in a Small Skillet, Heat Vegetable Oil and Saute Onions, Garlic, Ginger and Chili Peppers Until Garlic Is Soft but not Brown.

    6
    Done

    Turn Off Heat and Add Vinegar, Soy Sauce, Sugar, Sesame Paste and Chicken Stock.

    7
    Done

    Heat and Simmer Sauce, Stirring For 2 Minutes.

    8
    Done

    Stir in Sesame Oil.

    9
    Done

    Cool to Room Temperature.

    10
    Done

    Pour Sauce Over Chilled Noodles and Mix Well.

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    Elijah Nguyen

    Culinary artist showcasing his creative and innovative approach to cooking.

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