Sesame Noodles
- 2 Tbs sesame oil
- 1/2 c sunflower oil
- 6 cloves garlic, finely chopped
- fresh ginger, grated(half as much by volume as garlic)
- 1/2 c mild rice vinegar
- 1/2 c soy sauce
- 1 Tbs Chinese hot oil or chili oil
- 1 Tbs white sugar
- 1 lb vermicelli or angel hair pasta
- 4 scallions, thinly sliced
- 1 handful cilantro, chopped
- 1 can water chestnuts,drained snow peas, trimmed and cut in half
- Combine the two oils in a saucepan. Saute the garlic and ginger until soft. Do not allow to become crisp and brown. Add the vinegar, soy sauce, hot oil, and sugar. Boil for a few seconds. Remove from heat Cook the pasta al dente, and then rinse thoroughly with cold water and drain. Mix the noodles and water chestnuts with the sauce and toss. Occasionally toss the noodles, to marinate thoroughly. Cover and refrigerate overnight. Before serving bring the noodles to room temperature. Add cilantro, scallions, and snow peas - toss can add shrimp, chicken or pork tenderloin. Can be made a day in advance
sesame oil, sunflower oil, garlic, fresh ginger, rice vinegar, soy sauce, chili oil, white sugar, vermicelli, scallions, handful cilantro, water chestnuts
Taken from www.epicurious.com/recipes/member/views/sesame-noodles-50082286 (may not work)