Sesame Noodle Salad

Ellen Bottiny

  • 1 lb. Chinese egg noodles or vermicelli
  • 3 cups vegetables, i.e. sliced carrots, peapods, tomatoes, cucumbers, broccoli, asparagus, bean sprouts etc.
  • 6 scallions
  • 2-3 T. sesame seeds
  • 3 ½ – 4 T. sesame oil
  • 4 T. soy sauce
  • 2 T. Balsamic vinegar or rice wine vinegar
  • 2 T. brown sugar
  • 1 T. hot red chili oil (very spicy, might want to use less)
  • 6 scallions

Cook the noodles; rinse and drain twice.  Blanch vegetables if desired.  Combine the last five ingredients, head in pan and simmer.

Put noodles in large bowl with cut-up scallions.  Add sesame seeds.  Add vegetables.  Pour sauce over all and toss.  Chill overnight, mixing several times.

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