Cold Chinese Noodle Salad

Ingredients

• 8 ounces Chinese egg noodles, preferably fresh
• 1 ½ teaspoons sesame oil
• 3 tablespoons brewed tea or water
• 2 tablespoons dark soy sauce
• 2 tablespoons sesame seed paste (see note)
• 1 tablespoon peanut oil
• 1 tablespoon dry sherry
• 2 teaspoons red wine vinegar
• 1 teaspoon sugar
• 2 garlic cloves, mashed to paste
• Half-inch piece fresh ginger, finely minced
• 1 ½ teaspoons chili oil
• Freshly ground black pepper
• Chopped green onion

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    645 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 89 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 19 grams protein; 95 milligrams cholesterol; 907 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 3 servings

Preparation

1. Cook noodles in boiling water for 2 to 4 minutes, testing frequently so they don’t overcook. Drain well and toss with sesame oil. Cover and refrigerate up to 2 days ahead.
2. Combine remaining ingredients except green onion and mix well. (Sesame paste often separates and can be difficult to recombine. Paste and some oil can be processed in food processor with steel knife. Add garlic and ginger, and while paste is being blended, garlic and ginger will be finely minced.) Refrigerate for up to a week. Before serving, return to room temperature.
3. To serve, mix sauce with noodles and serve topped with green onion.

• If fresh Chinese egg noodles are not available, use American spaghettini or linguine. Leftover cooked chicken meat can be julienned and added to the sauce if desired. Chinese sesame paste is preferable to tahini, Middle Eastern sesame paste, because it has a more intense flavor, but tahini can be substituted.