Asian sesame paste can be found in Asian specialty stores and in the international section of some supermarkets. These noodles can be served warm or at room temperature, and the recipe can easily be doubled to feed a crowd.
Photography: Reed Davis
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 <u>Homemade Chicken Stock</u>, 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.
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