Sesame Noodles

[Guest guest]

> What is the meaning of sending me four times the same stupid question about

fatfree frying from alexis baby?

 

>

The digest with the four stupid questions attached to this was my laugh for the

day.

 

I'm up to 1947 recipes, and still going - I see a couple in the last digest, on

my eggplant site.

 

http://home.att.net/~ashburysaubergines/index.html

 

 

And the obligatory recipe. I've been into a noodle with peanut sauce/sesame or

whatever kick, and this is one of my favourites.

 

* Exported from MasterCook *

 

Sesame Noodles

 

Recipe By : Adapted from " Martha Stewart's Quick Cook, " Clarkson N. Pot

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons sesame seeds

4 scallions

3 tablespoons rice vinegar

1/4 cup peanut butter

1 tablespoon honey mustard

2 tablespoons soy sauce

1 tablespoon hot chili oil

1/3 cup dark sesame oil

1/4 cup vegetable oil

Juice of 1/2 orange

Salt and freshly ground black pepper -- to taste

1 thin spaghetti -- (8 ounces)

 

Place the sesame seeds in a hot, dry skillet and toss gently over high heat

until they are lightly toasted. Set them aside.

 

Cut the scallions into 2 1/2-inch pieces. Make a fringe on one end and drop them

into ice water so they turn into brushes; set them aside.

 

In a mixing bowl combine the vinegar, peanut butter, honey mustard and soy

sauce. Gradually stir in the chili oil, sesame oil and vegetable oil. Add the

orange juice, salt and pepper. For a spicier dressing add a few more drops of

hot chili oil.

 

Bring a large pan of water to a boil, drop in the spaghetti and let the water

bubble steadily for 6 to 8 minutes or until the noodles are cooked but still

have some bite. Drain at once, shake well to remove the excess moisture, rinse

with cold water and transfer to a bowl.

 

Pour the dressing over the noodles and add the scallions and sesame seeds. Toss

thoroughly and cover tightly. Chill for at least 30 minutes before serving.

 

 

 

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