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Recipe: Cold Sesame Noodles with Crunchy Vegetables
A New York Times adaptation of a Mark Bittman recipe.
4 cups chopped fresh crunchy raw vegetables: snow peas, bell peppers, cucumbers, scallions
12 ounces fresh Chinese egg noodles or long pasta like linguine
2 tablespoons dark sesame oil
½ cup tahini, peanut butter or a combination
2 tablespoons sugar
3 tablespoons soy sauce, or to taste
1 teaspoon minced fresh ginger (optional)
1 tablespoon rice or white-wine or other vinegar
Hot sesame oil or Tabasco sauce to taste
½ teaspoon black pepper, or more to taste
1. Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use.
2. Cook the noodles in the boiling water until tender but not mushy. When they’re done, rinse in cold water, then toss with ½ tablespoon sesame oil. Store in one or more containers.
3. Whisk together remaining 1½ tablespoons sesame oil, the tahini, sugar, soy, ginger, vinegar, hot oil and black pepper in a large bowl. Thin the sauce with hot water until it’s about the consistency of heavy cream; you will need ¼ to ½ cup per serving. Store as desired.
4. When you’re ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.
Adapted By The New York Times from “How to Cook Everything,” by Mark Bittman