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China Poblano's 'Open Sesame' Noodles
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Brief Description
Chef Andres gives cold sesame noodles remarkable finesse
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Main Ingredient
Noodles
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Category: Salads
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Cuisine: Chinese
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Prep Time: 50 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 8/11/2012, Chef Jose Andres, China Poblano, Las Vegas, NV
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Aug 11, 2012
Number of Servings:
Ingredients:
- 1/4 cups - Tahini or Chinese Sesame Paste
- 2 tablespoons - Sugar
- 1 tablespoons - Sesame Oil plus 2 teaspoons
- 2 tablespoons - Chili Oil plus 2 teaspoons
- 2 tablespoons - Dry Sherry
- 6 tablespoons - Light Soy Sauce
- 3 tablespoons - Dark Soy Sauce
- 4 tablespoons - Rice-Wine Vinegar
- 4 tablespoons - Sweet Fermented Bean Paste or hoisin sauce
- 1 teaspoons - Ground Sichuan Pepper
- 1 tablespoons - Water
- 6 cups - Chinese Wheat Flour Noodles cooked and chilled
- 2 tablespoons - Olive Oil
- 1 cups - Carrot julienned
- 1 cups - Cucumber julienned
- 1 1/2 cups - Roast Chicken shredded
- 2 teaspoons - Sesame Seeds toasted
- 2 tablespoons - Peanuts crushed, toasted
- 3 sprigs - Cilantro
Directions:
1. Make sesame sauce: Combine tahini with sugar, 1 tablespoon sesame oil, 2 tablespoons chili oil, Sherry, 3 tablespoons light soy sauce, dark soy sauce, 1 tablespoon vinegar, bean paste, Sichuan pepper and water. Mix well and set aside.
2. Make vinaigrette: Combine remaining sesame oil, remaining light soy sauce and remaining vinegar. Mix well and set aside.
3. Mix noodles with olive oil. Toss with sesame sauce.
4. Arrange carrots, cucumbers and chicken around noodles, drizzling them with vinaigrette. Garnish with sesame seeds, peanuts and cilantro.
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