Crispy Noodle Pillows

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Crispy Noodle Pillows

 

1/3 pound capellini

2 teaspoons toasted sesame oil

1 teaspoon sea salt

2 tablespoons finely chopped chives

2 tablespoons thinly sliced scallions

1/4 cup finely shredded carrot

2 teaspoon black sesame seeds

5 tablespoons peanut oil

 

1. Bring 5 quarts of water to a rolling boil in a

large pot. Add 1 tablespoon of sea salt to water. Add

the capellini, and cook for 4 to 5 minutes, until al

dente. Remove from boiling water and drain in a large

colander. Run cold water of capellini and toss with

your fingertips as the pasta cools, rinse well. Drain

immediately, and place on a clean dishtowel to absorb

excess moisture.

 

 

2. Toss the capellini with the sesame oil, salt,

chives, scallions, carrots, and black sesame seeds.

Using your fingertips to distribute the seasonings

and separate the strands. At this point, the noodles

may be covered and refrigerated overnight.

 

 

3. In a 7 to 8-inch skillet heat 1 1/2 tablespoons of

peanut oil over high heat. When it is hot enough to

sizzle a noodle, coil 1/2 of the noodles in the

skillet and press with a spatula to even it out. Cook

the noodles until golden on the bottom, 5 to 7

minutes, adjusting the heat so they sizzle gently.

Flip the noodle pillow over and drizzle the remaining

1 1/2 tablespoons peanut oil down the sides of the

pan. Tilt the pan back and forth to distribute oil

over bottom of the pan. Slip the pillow onto a

baking sheet lined with paper towels. Repeat the

process with remaining noodles.

 

Serves 8