PEANUT
SESAME NOODLES
1/2 pound thin spaghetti or vermicelli
4 tablespoons Oriental (toasted) sesame oil
1 bunch of scallions (about 6) chopped fine
2 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon rice-wine vinegar
1 teaspoon sugar
1 tablespoon soy sauce
1/2 cup finely chopped salted dry-roasted peanuts
1/3 cup finely chopped fresh coriander plus, if desired, a coriander
sprig for garnish
In a kettle of boiling salted water cook the
spaghetti until it is al dente, drain it in a colander, and rinse it
briefly under cold water. Drain the spaghetti well and in a bow toss
it with 2 tablespoons of the oil. In a large skillet cook the
scallions, the garlic, and the red pepper flakes in the remaining 2
tablespoons oil over moderate heat, stirring, until the scallions
are just softened, add the spaghetti, the vinegar, the sugar, and
the soy sauce, and heat the mixture, tossing it to combine it well,
until the spaghetti is heated through. Stir in the peanuts and
refrigerate until chilled. Remove and add chopped coriander, and
salt to taste, transfer the mixture to a serving bowl, and garnish
it with the coriander sprig.
Yield: 4 servings
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