Still Life with Menu: Cold Hunan Noodles with Sesame and Greens

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " December 24, 2000 " >

<Summ>

<Nam>

Cold Hunan Noodles with Sesame and Greens

</Nam></Summ>

<RcpE name= " Cold Hunan Noodles with Sesame and Greens " author= " Mollie

Katzen " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Cold Hunan Noodles with Sesame and Greens

 

Recipe By :Mollie Katzen

Serving Size : 6 Preparation Time :1:00

Categories : Main Course Noodles

Salads Savoury

Spices Steamed

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 stalk celery -- (2 to 3 stalks)

5 stalk bok choy -- (5 to 6 stalks)

5 firm fresh scallions -- (5 to 6)

1 sm fennel bulb -- optional

12 ozs thin noodles -- egg or buckwheat

1 c sesame seeds -- or cashews (or a com

2 tbsps Chinese sesame oil

2 tbsps peanut oil

1 med garlic cloves -- (1 to 3) minced

1/2 tsp ground cinnamon

1/2 tsp ground cumin

2 tsps minced fresh ginger -- (2 to 3 tsp)

1/4 c rice vinegar

2 tbsps soy sauce

1/2 tsp salt

freshly ground black pepper -- to taste

 

Slice the celery on the diagonal into thin strips. Remove the leaves from

the bok choy and set aside. Cut the bok choy stems into pieces slightly

larger than the celery strips, and combine with the celery. Slice the bok

choy leaves into strips and place in a separate bowl. Cut the scallion

bottoms in half lengthwise, and then at 1 1/2-inch intervals all the way

through the tops. (OPTIONAL: Slice the fennel into thin strips.) Group

the scallions with the bok choy leaves.

 

Steam the celery and bok choy stems (and optional fennel) together until

almost tender. Then add the bok choy leaves and scallions and steam for

several more minutes, or until everything is just tender and bright green.

Rinse immediately in very cold water and set aside in a colander to

drain.

 

Cook the noodles in plenty of boiling water until just tender. (Be very

careful not to overcook!) Drain and rinse thoroughly under cold water,

separating the noodles gently with your hands a you rinse them, so they

don't clump together. (It's hard to dress noodles properly when they are

riddled with big wads of themselves.) Drain thoroughly after rinsing.

 

Transfer the noodles to a large bowl. Sprinkle with ground sesame seeds

and/or cashews, and drizzle with oils. Mix well to be sure all the oil

gets well distributed.

 

Add remaining ingredients, taking special care to sprinkle - not dump - in

the ground spices, so they can be evenly distributed. Mix gently but

well. You may have to use your hands to get things fully combined.

 

Serve cold or at room temperature.

 

Cuisine:

" Chinese "

Source:

" Still Life with Menu "

S(ISBN):

" 0-89815-669-6 "

Copyright:

" 1988, 1994 by Mollie Katzen "

 

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

 

Per serving: 246 Calories (kcal); 21g Total Fat; (72% calories from fat); 6g

Protein; 12g Carbohydrate; 0mg Cholesterol; 593mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4

Fat; 0 Other Carbohydrates

 

NOTES : There are some unusual seasonings in here that become more intense

as the salad sits around. The flavour is the most subtle on the

first day, and by day three or four it will taste as if twice as

many seasonings had been added. I like it more and more as the

flavour intensifies, and find myself eating it for lunches,

dinners, and snacks. All this is another way of saying that this

salad is delicious and keeps very well.

The greens can be steamed a day or two ahead. Store in a tightly

covered container in the refrigerator. The noodles can be cooked

two or three days ahead. Refrigerate in a container of water.

Drain thoroughly before using.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 6 " />

<PrpT elapsed= " 1:00 " />

<CatS>

<CatT>

Main Course

</CatT>

<CatT>

Noodles

</CatT>

<CatT>

Salads

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Spices

</CatT>

<CatT>

Steamed

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " celery " unit= " stalk " qty= " 2 " >

<IPrp>

(2 to 3 stalks)

</IPrp>

</IngR>

<IngR name= " bok choy " unit= " stalk " qty= " 5 " >

<IPrp>

(5 to 6 stalks)

</IPrp>

</IngR>

<IngR name= " firm fresh scallions " qty= " 5 " >

<IPrp>

(5 to 6)

</IPrp>

</IngR>

<IngR name= " fennel bulb " unit= " sm " qty= " 1 " >

<IPrp>

optional

</IPrp>

</IngR>

<IngR name= " thin noodles " unit= " ozs " qty= " 12 " >

<IPrp>

egg or buckwheat

</IPrp>

</IngR>

<IngR name= " sesame seeds " unit= " c " qty= " 1 " >

<IPrp>

or cashews (or a combination), lightly ground in a blender

</IPrp>

</IngR>

<IngR name= " Chinese sesame oil " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " peanut oil " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " garlic cloves " unit= " med " qty= " 1 " >

<IPrp>

(1 to 3) minced

</IPrp>

</IngR>

<IngR name= " ground cinnamon " unit= " tsp " qty= " 1/2 " ></IngR>

<IngR name= " ground cumin " unit= " tsp " qty= " 1/2 " ></IngR>

<IngR name= " minced fresh ginger " unit= " tsps " qty= " 2 " >

<IPrp>

(2 to 3 tsp)

</IPrp>

</IngR>

<IngR name= " rice vinegar " unit= " c " qty= " 1/4 " ></IngR>

<IngR name= " soy sauce " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " salt " unit= " tsp " qty= " 1/2 " ></IngR>

<IngR name= " freshly ground black pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

Slice the celery on the diagonal into thin strips. Remove the leaves from

the bok choy and set aside. Cut the bok choy stems into pieces slightly

larger than the celery strips, and combine with the celery. Slice the bok

choy leaves into strips and place in a separate bowl. Cut the scallion

bottoms in half lengthwise, and then at 1 1/2-inch intervals all the way

through the tops. (OPTIONAL: Slice the fennel into thin strips.) Group the

scallions with the bok choy leaves.

</DirT>

<DirT>

Steam the celery and bok choy stems (and optional fennel) together until

almost tender. Then add the bok choy leaves and scallions and steam for

several more minutes, or until everything is just tender and bright green.

Rinse immediately in very cold water and set aside in a colander to drain.

</DirT>

<DirT>

Cook the noodles in plenty of boiling water until just tender. (Be very

careful not to overcook!) Drain and rinse thoroughly under cold water,

separating the noodles gently with your hands a you rinse them, so they

don & apos;t clump together. (It & apos;s hard to dress noodles properly when

they are riddled with big wads of themselves.) Drain thoroughly after

rinsing.

</DirT>

<DirT>

Transfer the noodles to a large bowl. Sprinkle with ground sesame seeds

and/or cashews, and drizzle with oils. Mix well to be sure all the oil gets

well distributed.

</DirT>

<DirT>

Add remaining ingredients, taking special care to sprinkle - not dump - in

the ground spices, so they can be evenly distributed. Mix gently but well.

You may have to use your hands to get things fully combined.

</DirT>

<DirT>

Serve cold or at room temperature.

</DirT>

</DirS>

<Natn>

Chinese

</Natn>

<Srce>

Still Life with Menu

</Srce>

<AltS label= " ISBN " source= " 0-89815-669-6 " />

<CpyR>

1988, 1994 by Mollie Katzen

</CpyR>

<Note>

There are some unusual seasonings in here that become more intense as the

salad sits around. The flavour is the most subtle on the first day, and by

day three or four it will taste as if twice as many seasonings had been

added. I like it more and more as the flavour intensifies, and find myself

eating it for lunches, dinners, and snacks. All this is another way of

saying that this salad is delicious and keeps very well. & #013; & #010;The

greens can be steamed a day or two ahead. Store in a tightly covered

container in the refrigerator. The noodles can be cooked two or three days

ahead. Refrigerate in a container of water. Drain thoroughly before using.

</Note>

</RcpE></mx2>

 

_______________________

Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.