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Cold Sesame Noodles 66

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Cold Sesame Noodles 66

Cold Sesame Noodles 66

amanda

Equipment

  • Blender or Food Processor

  • Colander

  • Strainer

  • Mixing Bowls

Ingredients

  • 1 cup light soy sauce

  • 3/4 cup sugar

  • 1/2 cup black Chinese vinegar or balsamic vinegar

  • 1/2 cup unseasoned rice vinegar

  • 1/2 cup Shaoxing wine (Chinese rice wine) or dry Sherry

  • 1 cup (packed) fresh cilantro leaves

  • 1/2 cinnamon stick, broken into pieces

  • 1/2 tablespoon coriander seeds

  • 1/2 red Thai chile or red jalapeño chile

  • 4 coils bean thread noodles (saifun),* from two 5- to 6-ounce packages

  • 4 cups mung bean sprouts

  • Peanut-Sesame Sauce

  • 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

Instructions

1

Instruction 1

Bring first 5 ingredients to boil in medium saucepan over medium heat, stirring until sugar dissolves. 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.)
2

Instruction 2

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.)
3

Instruction 3

Pour 1/4 cup broth into each of 6 shallow bowls. Top with sprouts, noodles, Peanut-Sesame Sauce, apple, cucumber, green onions, and ginger. Garnish with apples, peanuts, and sesame seeds.
4

Instruction 4

*Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets.
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