Cold Sesame Noodles 66

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Los Angeles Times


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Peanut sauce

1 tablespoon sugar

1 teaspoon pressed ginger root

1/2 teaspoon pressed garlic

1 Thai

1/2 cup unsalted roasted peanuts

1/2 cup plus 2 tablespoons toasted sesame seeds

6 tablespoons sesame oil

6 tablespoons peanut oil

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1. Melt the sugar in a small, nonstick skillet over low heat. Cook until caramelized, 3 to 4 minutes, stirring in the ginger, garlic and Thai chile the last minute of cooking. Transfer to a blender with the peanuts and the sesame seeds. Add the sesame and


1/2 cup light soy sauce

1/4 cup black vinegar

1/4 cup rice vinegar

1/2 cup sugar

1/4 cup shaoxing wine (Chinese rice wine)

1/4 cup chopped cilantro leaves

1/2 small dried red chile

1 cinnamon stick, crushed with a mallet

1 tablespoon coriander seeds

1. Combine the soy sauce, black vinegar, rice vinegar, sugar and wine in a saucepan. Bring to a boil. Remove from the heat and add the cilantro, red chile, cinnamon and coriander seeds. Steep 45 minutes, then strain and set the broth aside.


5 ounces cellophane noodles (bean threads)

1/4 cup wasabi powder

9 tablespoons sugar

Thinly sliced cucumber, apple and green onions, for garnish

Bean sprouts, for garnish

Minced crystallized ginger, for garnish

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