COLD SESAME NOODLES 66

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COLD SESAME NOODLES 66

Broth:

1 cup light soy sauce

3/4 cup sugar

1/2 cup black Chinese vinegar or balsamic vinegar

1/2 cup unseasoned rice vinegar

1/2 cup Shaoxing wine (Chinese rice wine) or dry Sherry

1 cup (packed) fresh cilantro leaves

1/2 cinnamon stick, broken into pieces

1/2 tablespoon coriander seeds

1/2 red Thai chile or red jalapeño chile

Noodles and garnishes:

4 coils bean thread noodles (saifun),* from two 5- to 6-ounce packages

4 cups mung bean sprouts

Peanut-Sesame Sauce:

1 large Fuji apple, quartered, cored, cut into matchstick-size strips

1 cucumber, peeled, quartered lengthwise, seeded, cut into matchstick-

size strips

5 green onions, chopped

1/3 cup chopped crystallized ginger

Thin apple slices, roasted salted peanuts, toasted sesame seeds

 

 

 

 

For broth: Bring first 5 ingredients to boil in medium saucepan over

medium heat, stirring until sugar dissolves. Mix in cilantro,

cinnamon, coriander, and chile. Remove from heat; steep 45 minutes.

Strain into bowl. (Can be made 1 day ahead. Chill. Bring to room

temperature before using.)

 

For noodles and garnishes: Place noodles in large bowl. Add boiling

water to cover. Let stand until noodles are soft, separating

occasionally, about 10 minutes. Drain; return noodles to bowl. (Can be

prepared 4 hours ahead. Let stand at room temperature. Before using,

cover with warm water; drain well.)

 

Pour 1/4 cup broth into each of 6 shallow bowls. Top with sprouts,

noodles, Peanut-Sesame Sauce, apple, cucumber, green onions, and

ginger. Garnish with apples, peanuts, and sesame seeds.

 

*Clear dried noodles, also known as cellophane or transparent noodles;

sold in the Asian foods section of some supermarkets and at Asian

markets.

 

Makes 6 small plates.

 

Source: Bon Appétit, January 2005

Author: Jean-Georges Vongerichten

Formatted by Chupa Babi in MC: 02.25.07

 

From the menu at Vongerichten's TriBeCa restaurant, 66.

 

ChupaNote: Next time I make this, I will use a whole wheat pasta and

serve the sauce on the side.

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