Cold Sesame Noodles Liang
This recipe comes from
the provinces of Hunan and Szechwan. The
weather there gets hot and sticky in the
summer months, and cold dishes are just the
right thing for a refreshing summer meal.
Cold Sesame Noodles can start a meal, make
a wonderful lunch, or be served as part of
a large banquet. Any way you serve it, this
dish will be asked for again and again. If
you wish to make the noodles vegetarian,
use vegetable stock instead of chicken stock.
- 1/2 pound angel hair pasta
- 1 tablespoon sesame oil
- 2 tablespoons sesame oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1/2 teaspoon ground white pepper
- 1 green onion
- 1/4 cup chopped
- 2 tablespoons sesame seeds
On Your Mark,
Get Set. . .Cook!
- Cook the pasta according to the package
directions. Drain in a colander, then toss
with 1 tablespoon sesame oil. Refrigerate
for at least 1 hour.
- Place the ingredients for the dressing
in a quart jar with a lid, and shake until
well blended. Refrigerate until ready to
- Mince the green onion, measure about
1/4 cup, and refrigerate.
- Measure out the chopped peanuts, and
toast the sesame seeds in an oven or a
toaster oven 4 to 5 minutes.
- To serve, arrange the cold pasta on
a serving platter. Pour the dressing over
the pasta and sprinkle the green onion,
chopped peanuts, and sesame seeds on top.