jessicavanderhoff posted on Lindac's Easter starch thread that she was making Sesame Noodles this weekend... What's your T&T?
(grin) I've never been called out on a post before! I think I'll start with equal parts soy sauce, garlic oil, and rice vinegar, a tablespoon or two of sesame oil, sriracha until it tastes spicy enough, and a little pinch of brown sugar. Then I'll taste it and probably decide it needs a little extra acid :-) This year, I'm planning on cooking down the sauce before I dress the noodles, to thicken it. I'm using spaghetti-looking rice noodles, which I will cook with about half the salt I would usually put in pasta water, and cool with a small amount of water from the sink sprayer, so as not to de-salt them too much. Right before we eat, I will sprinkle on some gomasio (black and normal sesame seeds).
It does sound yummy! thank you
My T&T recipe calls for peanut butter. It goes like wildfire at parties.
Yes, peanut butter (creamy). You can also get sesame paste in Asian stores.
Don't forget to sprinkle some toasted sesame seeds on top.
I agree, peanut butter makes a great addition. I'm not crazy about tahini- I sort of waive some over my hummus out of obligation- but mixed with something sweet, it could make the flavor more complex.
when adding peanut butter, do you just add a tblesp or so to taste to the dressing before cooking down? without heat?
1. Typically you don't use rice noodles. Best is to use Asian noodles or make your own noodles. You add a little "edible alkali (potassium carbonates)" to the dough to get that special texture and flavor.
2. You will still need sesame oil. In your recipe, I would use one tea spoon sesame oil and three table spoons of peanut butter. Stir fry the peanut butter into the cooked noodles.
Glad you got an answer, bizzo! I probably wouldn't cook the sauce if I were using peanut butter, since it thickens it up. I do think it's worth it to toast the peanuts, if you're sprinkling some on top.
Re PB. My recipe calls for a quite a large amount. And there is no cooking involved.
Laceyvail, I'd love to have your recipe. Thanks!
These flavors sound really good to me today.