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jessicav- sesame noodles? (others welcome)
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Posted by
bizzo (
My Page) on
Fri, Apr 6, 12 at 14:32
| jessicavanderhoff posted on Lindac's Easter starch thread that she was making Sesame Noodles this weekend... What's your T&T?
thanks! |
Follow-Up Postings:
RE: jessicav- sesame noodles? (others welcome)
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| (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). |
RE: jessicav- sesame noodles? (others welcome)
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RE: jessicav- sesame noodles? (others welcome)
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| It does sound yummy! thank you |
RE: jessicav- sesame noodles? (others welcome)
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| My T&T recipe calls for peanut butter. It goes like wildfire at parties. |
RE: jessicav- sesame noodles? (others welcome)
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| Yes, peanut butter (creamy). You can also get sesame paste in Asian stores. Don't forget to sprinkle some toasted sesame seeds on top. dcarch |
RE: jessicav- sesame noodles? (others welcome)
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| 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. |
RE: jessicav- sesame noodles? (others welcome)
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| when adding peanut butter, do you just add a tblesp or so to taste to the dressing before cooking down? without heat? |
RE: jessicav- sesame noodles? (others welcome)
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| 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. dcarch |
RE: jessicav- sesame noodles? (others welcome)
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RE: jessicav- sesame noodles? (others welcome)
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| 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: jessicav- sesame noodles? (others welcome)
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| Re PB. My recipe calls for a quite a large amount. And there is no cooking involved. |
RE: jessicav- sesame noodles? (others welcome)
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| Laceyvail, I'd love to have your recipe. Thanks! These flavors sound really good to me today. Eileen |
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