Ingredients
- 1 pound thin egg noodles (fresh if possible)
- 1 tablespoon peanut oil
For the dressing
- 3 tablespoons Chinese sesame oil
- 4 tablespoons sesame seed paste (tahini)
- 3 tablespoons dark soy sauce
- 2 tablespoons brewed tea
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 6 scallions, chopped
- 1 clove garlic, minced
- 2 teaspoons fresh ginger root, minced
- Coarse salt and freshly ground pepper to taste
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Nutritional Information
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Nutritional analysis per serving (6 servings)
438 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 57 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 12 grams protein; 63 milligrams cholesterol; 458 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
6 to 8 servings
Preparation
- Bring six quarts water to boil. Add the peanut oil and cook the noodles for three to four minutes, or until al dente. Drain and refresh under running cold water.
- Place the noodles in a large serving bowl and add one tablespoon sesame oil. Toss to prevent them from sticking together and set them aside.
- Mix together the remaining ingredients until you have a smooth sauce. If necessary, thin with a little olive oil. Correct seasoning and pour the dressing over the noodles. Toss thoroughly and serve at room temperature.
- The ingredients can be chopped in advance but the final mixing of the salad should not take place until just before it is served.
14 minutes
Dining and Cooking