Cold Sesame Noodles
Nathan
ingredients
Broth- 1 c light soy sauce
- 3/4 c sugar
- 1/2 c balsamic vinegar
- 1/2 c unseasoned rice vinegar
- 1/2 c chinese rice wine
- 1 c fresh cilantro leaves
- 1/2 cinnamon stick, broken into pieces
- 1/2 tbsp coriander seeds
- 1/2 red Thai chile or red jalapeño chile
- 4 coils bean thread noodles (saifun)
- 4 c bean sprouts
- 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
directions
- 1
1. for broth: bring first 5 ingredients to boil in medium saucepan over medium heat, stirring until sugar dissolves
- 2
2. 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)
- 3
3. 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)
- 4
4. pour 1/4 cup broth into each of 6 shallow bowls. top with sprouts, noodles, peanut-sesame sauce, apple, cucumber, green onions, and ginger
- 5
5. garnish with apples, peanuts, and sesame seeds
Source: Nathan
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