Sesame Noodles
- 1 pound vermicelli, linguini, spaghetti
- 2 T vegetable oil
- Dressing:
- 3 garlic cloves
- 1 chunk fresh ginger peeled
- 1/2 cup of each:
- peanut oil
- sesame tahini
- strong black tea
- soy sauce
- 1/4 cup of each:
- dry sherry
- cider vinegar
- sugar
- 2 tsp ground black pepper
- 1/8 tsp cayenne (optional)
- 6 scallions finely chopped
- Boil noodles until al dente. Drain and transfer to big serving bowl. Sprinkle and toss with oil. Set aside. The dressing is easiest done in a food processor or blender. Process garlic and ginger until finely minced. Add remaining ingredients EXCEPT scallions. Blend well. Pour over noodles. Toss. Add scallions. Toss again. It will look runny. This is OK. It needs to sit for at least an hour. Just give a stir once or twice while it sits and absorbs liquid. Some folks like it warm. Others prefer it room temp, or chilled. It keeps well, and always pleases a crowd. Easily doubles or triples. YUM.
vermicelli, vegetable oil, dressing, garlic, ginger, peanut oil, sesame tahini, black tea, soy sauce, sherry, cider vinegar, sugar, ground black pepper, cayenne
Taken from www.epicurious.com/recipes/member/views/sesame-noodles-50144167 (may not work)