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Sesame Noodles And Broccoli
Yield: 2 servings
Ingredients and directions for this recipe
1 1/2 lb Broccoli florettes 1 ts Sesame oil
. (about 5 cups) 1 ts Garlic chili paste
2 cl Garlic 3 tb Rice vinegar
1 Piece ginger; 1/2 inch long 3 tb Dry sherry
2 tb Asian sesame paste 8 oz Chinese flat noodles
4 ts Soy sauce 3 tb Cilantro; chopped
1 ts Sugar 2 Scallions
1. Bring water to a boil for the noodles in a covered pot.
2. Cut tough stems from the whole broccoli. Cut the broccoli florettes
into bite-size pieces, and steam over a little hot water for about 5
minutes, until tender but still crisp.
3. Turn a food processor on, and with the motor running, put the
garlic and ginger through the feed tube and process until minced. Add
the sesame paste, soy sauce, sugar, sesame oil, chili paste, vinegar
and sherry, and process.
4. Drain the broccoli. Cook the noodles according to package
directions.
5. Wash and dry the cilantro and chop. Wash and slice the scallions.
6. Pour the sesame dressing into a serving bowl, stir in the broccoli.
When the noodles are cooked, stir with the scallions and top with the
cilantro.
Yield: 2 servings.
Approximate nutritional analysis per seroing: 665 calories, 15 grams
fat, 0 milligrams cholesterol, 695 milligrams sodium, 25 grams
protein, 105 grams carbohydrate.
** New York Times -- Living Arts section -- 29 November 1995 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
See also:
Previous recipe Sesame Noodles - Bon Appetit
Next recipe Sesame Noodles From Sundays At Moosewood
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