Water | 3 Quart | |
Broccoli | 8 Ounce , cut into flowerettes, cooked (Use Whole) | |
Snow peas | 4 Ounce , stringed and cooked | |
Chinese egg noodles/Very fine italian noodles | 8 Ounce (Preferably Fresh) | |
Fresh ginger piece | 1/2 Inch (Or Cube) | |
Sesame seeds | 2 Teaspoon | |
Water | 3 Tablespoon | |
Reduced sodium soy sauce | 2 Tablespoon | |
Sesame paste | 2 Tablespoon , well mixed (Oriental Style) | |
Dry sherry | 1 Tablespoon | |
Red wine vinegar | 1 Tablespoon | |
Sugar | 1 Teaspoon | |
Chopped garlic in oil | 1 Teaspoon (Or Minced) | |
Chopped scallion | 2 Tablespoon |
GETTING READY
1) In a covered pot, boil water and cook the noodles for 1 to 2 minutes for fresh pasta or follow packet instruction for dried pasta.
2) Rinse the noodles immediately in cold running water.
3) In a colander, place the noodle and allow to drain completely.
MAKING
4) In a food processor, fitted with the steel blade, place the ginger and process for half a minute.
5) Put in sesame seeds, water, soy sauce, sesame paste, sherry, vinegar, sugar and garlic.
6) Process the sesame- ginger mixture to a paste.
7) In a bowl, mix in noodles with broccoli and snow peas.
8) In two serving plates, divide the noodle evenly and make a well in each.
9) Spoon the sesame sauce in the well.
SERVING
10) Garnish with scallions and dredge over noodles and vegetables.
Serving size
Calories 651Calories from Fat 148
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 600 mg25%
Total Carbohydrates 102 g34%
Dietary Fiber 10 g40%
Sugars 7 g
Protein 23 g46%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet