Chinese Architecture (HC)
Sir William Chambers
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Peanut Sesame Noodles

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Friday, November 10, 2006

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Chinese Interiors (HC)
Sir William Chambers
Buy This Art Print At AllPosters.com

Peanut Sesame Noodles


Gourmet's America
The Editors of Gourmet, 1994, Condé Nast Books, Random House, Inc.

1/2 pound thin spaghetti or vermicelli
4 tablespoons Asian sesame oil
1 bunch of scallions (about 6), chopped fine
2 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon rice vinegar
1 teaspoon sugar
1 tablespoon soy sauce
1/2 cup finely chopped salted dry-roasted peanuts
1/3 cup finely chopped fresh coriander [cilantro], plus a coriander
[cilantro] sprig for garnish

In a kettle of boiling salted water cook the noodles until they are al dente, drain them in a colander, and rinse them briefly under cold water. Drain the noodles well and in a bowl toss them with 2 tablespoons of the oil.
In a large skillet cook the scallions, the garlic, and the red pepper flakes in the remaining 2 tablespoons oil over moderate heat, stirring, until the scallions are just softened, add the noodles, the vinegar, the sugar, and the soy sauce, and heat the mixture, tossing it to combine it well, until the noodles are heated through. Stir in the peanuts, the chopped coriander [cilantro], and salt to taste and serve the mixture garnished with the coriander [cilantro] sprig. Serves 4.