Ease of Preparation: Easy.
Yield: 3 servings.
Ingredients:
1 lb. (450g) Chinese egg noodles
1 teaspoon (5ml) sesame oil
1 cup (240ml) white sesame seeds
¼ cup (60ml) sesame oil
2 tablespoons (30ml) rice wine vinegar
¼ cup (60ml) soy sauce
2 tablespoons (30ml) sugar
1 tablespoon (15ml) finely grated ginger
1 tablespoon (15ml) finely grated garlic
2 tablespoons (30ml) chopped fresh chives
1 red bird’s eye chili, seeded and finely chopped
3 tablespoons (45ml) toasted white and black sesame seeds
Method:
Bring water to a boil in a large saucepan over high heat.
Add noodles, and cook for 4-5 minutes, or until slightly soft.
Drain noodles and rinse with cold water.
In a mixing bowl, toss noodles with sesame oil to avoid sticking together. Set aside.
Place sesame seeds in a food processor and blend until fine.
Add sesame oil, and blend for 1 minute.
Add rice wine vinegar, soy sauce, sugar, ginger and garlic.
Blend until properly emulsified.
Pour sauce from food processor over the noodles, and toss.
Transfer noodles and sauce to a serving bowl.
Garnish with chives, bird’s eye chili and toasted sesame seeds.
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