Asian Sesame Noodles
|Angel hair pasta||8 Ounce|
|Toasted sesame oil||2 Teaspoon|
|Minced fresh ginger||1 Tablespoon|
|Sesame seeds||2 Teaspoon|
|Ground coriander||1 Tablespoon|
|Defatted reduced sodium chicken broth||1⁄2 Cup (8 tbs)|
|Reduced-sodium soy sauce||3 Tablespoon|
|Hot chili sauce with garlic||1 Tablespoon|
|Bean sprouts||2 Cup (32 tbs)|
Cook the angel hair in a large pot of boiling water according to the package directions.
Drain and transfer to a large serving bowl.
Set aside to cool.
Warm the oil in a medium no-stick skillet over medium-high heat.
Add the ginger and sesame seeds.
Cook, stirring, for 1 to 2 minutes, or until the seeds are fragrant.
Add the coriander and cook for 30 seconds more.
Stir in the broth, soy sauce, and chili sauce.
Bring to a boil.
Pour over the cooled noodles.
Toss to coat.
Slice the scallions into 2" lengths, then cut each piece into shreds by slicing lengthwise.
Add the scallions and bean sprouts to the noodles and toss to combine.