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Recipes

Cold Sesame Noodles 66

By Jean Georges VongerichtenPhotography by Pornchai Mittongtare
Image may contain Plant Food Produce Vegetable Bean Sprout Sprout and Hot Dog

Recipe information

  • Yield

    6 small plates

Ingredients

Broth

1

cup light soy sauce

3

/4 cup sugar

1

/2 cup black Chinese vinegar or balsamic vinegar

1

/2 cup unseasoned rice vinegar

1

/2 cup Shaoxing wine (Chinese rice wine) or dry Sherry

1

cup (packed) fresh cilantro leaves

1

/2 cinnamon stick, broken into pieces

1

/2 tablespoon coriander seeds

1

/2 red Thai chile or red jalapeño chile

Noodles and garnishes

4

coils bean thread noodles (saifun)*, from two 5- to 6-ounce packages

4

cups mung bean sprouts

Peanut-Sesame Sauce (click for recipe)

1

large Fuji apple, quartered, cored, cut into matchstick-size strips

1

cucumber, peeled, quartered lengthwise, seeded, cut into matchstick-size strips

5

green onions, chopped

1

/3 cup chopped crystallized ginger

Thin apple slices, roasted salted peanuts, toasted sesame seeds

Need to make a substitution?

Preparation

  1. Broth

    Step 1

    Bring first 5 ingredients to boil in medium saucepan over medium heat, stirring until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chile. Remove from heat; steep 45 minutes. Strain into bowl. DO AHEAD Can be made 1 day ahead. Chill. Bring to room temperature before using.

  2. Noodles and garnishes

    Step 2

    Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 10 minutes. Drain; return noodles to bowl. DO AHEAD Can be prepared 4 hours ahead. Let stand at room temperature. Before using, cover with warm water; drain well.

    Step 3

    Pour 1/4 cup broth into each of 6 shallow bowls. Top with sprouts, noodles, Peanut-Sesame Sauce, apple, cucumber, green onions, and ginger. Garnish with apples, peanuts, and sesame seeds.

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