VCE: Sesame Noodles With Asparagus Tips

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* Exported from MasterCook *

 

Sesame Noodles With Asparagus Tips

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 179

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***THE MARINADE***

1/4 cup sesame oil

3 tablespoons dark sesame oil

7 tablespoons soy sauce

3 tablespoons Chinese black or balsamic vinegar

3 1/2 tablespoons dark brown sugar

2 teaspoons salt

2 teaspoons chili oil

1 tablespoon minced ginger

1 garlic clove -- finely chopped

1/4 cup chopped cilantro

***THE NOODLES AND ASPARAGUS***

Salt

2 pounds asparagus

trimmed and thinly sliced on a diagonal

14 ounces packaged thin Chinese egg noodles

10 scallions -- thinly sliced

including the firm greens

1/4 cup sesame seeds

toasted until lightly browned

 

Serves 6 to 8

 

Whenever people ask what they can make a lot of easily and ahead of time

for a party, this is what I suggest. It's endlessly versatile - you can

vary the season, using for example, snow peas, roasted peppers, grilled

eggplant, carrot julienne strips, mung bean sprouts, and fresh or dried

shiitake mushrooms.

 

Mix the marinade ingredients together, stirring to dissolve the sugar.

 

Bring a large pot of water to a boil. Add salt and the asparagus. Cook

until bright green and tender but still firm, just a few minutes. Scoop

the asparagus out, rinse it under cold water ,and set on a towel to dry.

 

Pull the noodles apart with your fingers, add them to the boiling water,

and give them a quick stir. Boil until tender but not overly soft, tasting

thorn often as they cook. It should take only a few minutes. Pour the

noodles into a colander and immediately rinse under cold water. Shake of

the excess water.

 

Toss the noodles with all the marinade and most of the scallions, sesame

seeds, and asparagus. Mound them in a bowl or on a platter, then garnish

with the remaining asparagus, scallions, and sesame seeds.

 

 

 

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