These nutty, savory noodles can be served warm or at room temperature, and the recipe can easily be doubled to feed a crowd. They are delicious when served with Sesame Seed Crusted Shrimp.
- Servings: 4
Photography: Reed Davis
Source: Martha Stewart Living, October 2000
- 10 cloves garlic
- 1 three-inch piece fresh ginger, peeled and coarsely chopped
- 1 cup Asian sesame paste
- 1/2 cup plus 2 tablespoons sesame oil
- 1/2 cup mirin
- 1/2 teaspoon hot chile paste
- 1/4 cup honey
- 1/4 cup (2 limes) fresh lime juice
- 6 tablespoons Homemade Chicken Stock, or low-sodium canned
- 4 ounces rice-stick noodles
- Sliced scallions, for garnish
- Chopped fresh cilantro, for garnish
Place garlic, ginger, sesame paste, 1/2 cup sesame oil, mirin, chile paste, honey, lime juice, and chicken stock in the bowl of a food processor, and process until smooth. Transfer to a small bowl; season with salt to taste, and set aside.
Bring a medium pot of salted water to a boil over high heat. Add rice-stick noodles, and cook until tender, 4 to 5 minutes. Drain noodles in a colander, and transfer to a medium bowl. Add remaining 2 tablespoons sesame oil, and toss to coat. Divide noodles amoung serving dishes, and drizzle with reserved sesame sauce. Sprinkle with scallion slices and chopped cilantro, and serve.