Chinese Noodles in Sesame Sauce
Ingredients
| 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 |
Directions
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.
Recipe Summary
Nutrition Facts
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
