1,000 Vegetarian Recipes: Noodles

[Guest guest]

I should have posted these noodle recipes on pasta day:

 

Noodles With Peanut Sauce

Noodles With Sesame Sauce

 

 

* Exported from MasterCook *

 

Noodles With Peanut Sauce

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 205

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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12 ounces lo mein noodles

1/4 cup smooth peanut butter

3 tablespoons soy sauce

1 tablespoon mirin -- (rice wine)

or dry sherry

2 teaspoons cider vinegar

2 teaspoons sugar

1 teaspoon chili oil

1/2 small cloves garlic

1/3 cup sliced scallions

(white and light green parts)

 

Makes: 4 1/2 cups; serves: 4 to 6

 

I get my noodles for this dish in Chinatown, where the lo mein noodles are

sold fresh, not dried. These noodles are square egg noodles, similar in

diameter to spaghetti. If you don't have access to fresh lo mein noodles,

you can use 8 ounces of thin spaghetti.

 

1. Cook the noodles according to package directions. Drain and rinse

under cold water until cool.

 

2. While the noodles are cooking, place the peanut butter, soy sauce,

mirin, vinegar, sugar, chili oil, and garlic in a blender or food processor

container fitted with a steel blade. Cover and process until thoroughly

combined.

 

3. Toss noodles with peanut sauce and scallions.

 

Variation: Toss 1 cup blanched bean sprouts or julienned cucumber with the

noodles.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Noodles With Sesame Sauce

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 205

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Tomoshiraga somen -- (very thin noodles)

1/2 cup tahini -- (sesame paste)

3 tablespoons mirin -- (rice wine)

or dry sherry

1 1/2 tablespoons dark soy sauce

3 tablespoons water

1 1/2 tablespoons sugar

2 teaspoons sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon chili oil -- (optional)

3 cloves garlic

1 cup chopped snow peas or sugar-snap peas

3/4 cup coarsely shredded cucumber

1/3 cup sliced scallions

(white and green parts)

 

Makes: 5 cups; serves: 3 to 4

 

This light, delicate dish can be made slightly spicy with the chili oil or

left mild without it. Tomoshiraga somen is available at Asian groceries.

If you can't find it, use angel hair pasta instead.

 

1. Cook the noodles in boiling salted water 2 to 3 minutes or until

tender. Drain into strainer and run under cold water until chilled. Place

in a large bowl.

 

2. Place the tahini, mirin, soy sauce, water, sugar, sesame oil, ginger,

and chili oil into a blender container. Cover and process until smooth.

While blender is running, remove cap and drop in the garlic. Continue

blending until garlic is completely minced.

 

3. Add the snow peas, cucumber, and scallions to the bowl with the

noodles. Pour sesame sauce over the noodle salad; toss until completely

combined.

 

Variation: Add 1 cup mung bean sprouts to the salad.

 

Converted by MC_Buster.

 

 

 

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schuller