CHINA

   

COLD SESAME NOODLES 66

My Version of one of my favorites from Asian Flavors of Jean-Georges

Sesame Peanut Paste:

1/4 cup plus 2 teaspoon unsalted peanuts

3 tablespoon white sesame seeds

1/2 teaspoon grated fresh ginger

1/2 teaspoon minced garlic

1/2 fresh thai chile or red habanero, seeded and minced

1 1/2 teaspoon sugar

2 tablespoon sesame oil

2 tablespoon peanut oil

Salt and cayenne pepper

Broth:

1/3 cup light soy sauce

3 tablespoon black Chinese vinegar or balsamic vinegar

3 tablespoon unseasoned rice vinegar

3 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry

1/4 cup sugar (preferably natural turbinado brown sugar)

1/4 cup honey

1/2 cup (packed) fresh cilantro leaves

1/2 red Thai chile or red habanero chile

1/2 cinnamon stick, broken into pieces

1/2 tablespoon coriander seeds

Noodles and garnishes:

4 coils bean thread noodles (saifun), from two 5- to 6-ounce packages (Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets)

1/4 cup wasabi powder

1/4 cup sugar

1/2 cup peeled and julienned apple, preferably Granny Smith

1/2 cup peeled and julienned cucumber

1/2 cup trimmed and thinly sliced scallion

1/2 cup trimmed bean sprouts (optional)

1/3 cup diced crystallized ginger

3 tablespoon peanuts, toasted and crushed

2 tablespoon white sesame seeds, toasted

For the paste:

Put the peanuts in a large skillet and set over medium heat. Toast, shaking the pan occasionally, until lightly golden and fragrant. Remove and cool. Do the same with the sesame seeds.

Put ginger garlic, chile and sugar in a blender, puree, adding water as necessary (about 1/2 cup) until smooth. Add the crystallized ginger, reserved peanuts and sesame seeds and puree. With the machine running add the oils and blend until smooth. Season to taste with salt an cayenne.

For broth:

Bring first 6 ingredients to boil in medium saucepan over medium heat, whisking 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.)

Stir together wasabi powder and 1/4 cup sugar with just enough water to make a paste (approx. 2 1/2 tablespoon).

For noodles and garnishes:

Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 30 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.

Strain the broth, ladle into four serving bowls, a. Top with a mound of noodles, a heaping tablespoon of the Peanut-Sesame Paste on the mound, then portion the remaining ingredients over all. Top with a dollop of the wasabi paste and serve.

Wonderful!

享受 !