Vietnamese Sesame Noodles
Extra chill time required if you wish to serve cold.
Ingredients
- 12 ounces fresh flat-wheat shanxi noodles (or other wheat noodles or lo-mein noodles, cooked and drained)
- 4 ounces julienne snow peas
- 4 ounces sliced fresh mushrooms
- 1 red bell pepper (thinly sliced)
- 4 ounces thinly sliced broccoli florets
- 1/2 cup minced water chestnuts
- 1/2 cup cilantro leaves
- 4 scallions (chopped)
- 1/2 cup chopped fresh tomato
- 2 tablespoons toasted sesame seeds
Sauce
- 5 cloves garlic (minced)
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon tahini
- 4 tablespoons toasted sesame oil
- 4 tablespoons olive oil
- 1 tablespoon sambal chili paste
Instructions
- Mix sauce in a small bowl and set aside.
- Bring a large pot of salted water to a boil, and blanch the snow peas, mushrooms, bell pepper, and broccoli for one minute, then dip them out (without dumping the water) and run under cold water to stop cooking.
- Place blanched vegetables in a large mixing bowl with the sauce mixture, water chestnuts, cilantro, scallions, and tomato.
- Cook the noodles in the still boiling water and cook according to package directions.
- When done (test a bite), drain the noodles and run under cold water to cool down, and drain again.
- Toss cooked noodles with sauce and vegetables in the mixing bowl.
- Serve with additional sesame oil and sambal if desired.
Notes
From the kitchen of palatablepastime.com
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