Servings: 6-8
Source: Feb/Mar 2000 Fine Cooking pg 49
Make the sesame pur6e several hours or a day ahead to let the flavors marry, but whisk in the water just before serving for a smooth, creamy consistency. The noodles can rest, cooked and tossed in oil, for half an hour, but don’t dress them until ready to serve.
Ingredients
FOR THE SESAME DRESSING:
3/4 cup plus 1 Tbsp (4 oz) sesame seeds
7 Tbsp peanut oil
3 med or 2 lg shallots (ab 2 oz total), sliced
1 lg clove garlic, finely chopped
1 Tbsp toasted sesame oil
2 Tbsp soy sauce
¼ cup rice vinegar
¼ cup sugar
¾ to 1 cup water (or less)
2 Tbsp chopped fresh cilantro leaves
FOR THE NOODLES:
12 oz fresh Chinese egg noodles (sometimes called wonton noodles)
3 Tbsp peanut oil 1 cup blanched snow peas, thinly sliced
1 red bell pepper, thinly sliced
1 cup thinly sliced daikon radish
1 cup fresh cilantro leaves
½ cup chopped peanuts
1 cup thinly sliced scallions (cut on the bias on a sharp angle)
Directions
Serves six as a main dish; eight to ten as a side dish.
To make the dressing-Heat the oven to 350°F. Put the sesame seeds on a baking sheet and toast them in the oven until golden brown and fragrant, 15 to 20 min. Be careful not to overcook them. Put the toasted seeds in a blender.
In a skillet, heat I Tbsp of the peanut oil over medium-low heat. Sauté the shallots and garlic until softened, 3 to 5 min. Set side to cool. Add the shallots, garlic, remaining 6 Tbsp peanut oil, sesame oil, soy sauce, rice vinegar, sugar, and chile paste to the sesame seeds in the blender. Blend on high speed just until a thick, rough paste forms, 2 to 3 min. Stop blending when most of the seeds have broken up and been pureed. After the paste forms, it will begin to get oily if you continue to pur6e it, as the seeds begin to give off their oil. Refrigerate the purse (for up to a day).
To cook and dress the noodles-Bring a large pot of unsalted water to a rolling boil. Gently fluff the noodles and add them to the water, stirring. Return the water to a boil and cook the noodles for just 1 0 to 30 seconds. (These tiny fresh noodles don’t need much cooking. If it takes a minute or more for the water to come back to a boil, the noodles will already be done.) Drain the noodles immediately and cool them under cold running water. Drain well. Put the cold noodles in a bowl and toss with the peanut oil.
To assemble-When ready to dress the noodles, remove the pur6e from the refrigerator. Drain off any oil that has gathered on the top. Whisk about ¾ cup water into the purse to thin it and to reach a creamy consistency; the sauce will lighten in color and become emulsified; add more water as needed. Add the chopped cilantro to the sauce.
In a large bowl, toss the noodles with about half the dressing. Add the snow peas, red pepper, and daikon, and toss to combine (using your hands is easiest). Add more dressing if you like. Put the noodles in large serving bowl or on individual plates. Garnish with cilantro leaves, chopped peanuts, and sliced scallions, or pass little bowls of the garnishes at the table.