SEATTLE —
Sesame Noodles
Serves 4-6 | Total Time: 30 minutes
Ingredients:
- 5 tablespoons soy sauce
- 1⁄4 cup Chinese sesame paste
- 2 tablespoons sugar
- 4 teaspoons Chinese black vinegar
- 1 tablespoon chili oil
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 1 pound fresh thin white wheat noodles
- 1⁄2 English cucumber, cut into 3-inch-long matchsticks
- 1⁄4 cup fresh cilantro leaves
- 2 scallions, green parts only, sliced thin
- 1 tablespoon sesame seeds, toasted
Directions:
- Process soy sauce, sesame paste, sugar, vinegar, 1 tablespoon water, chili oil, garlic, and ginger in blender until smooth, about 30 seconds, scraping down sides of blender jar as needed; transfer to large bowl.
- Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until just tender. Drain noodles and rinse under cold running water until chilled; drain well.
- Transfer noodles to bowl with dressing and toss to combine. Adjust consistency with extra water as needed until sauce smoothly coats noodles. Transfer noodles to shallow serving bowl and top with cucumber, cilantro, scallions, and sesame seeds. Serve.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.