2 Cloves garlic, minced or pressed
2 tbsp Chinese sesame paste
1 tbsp Dark sesame oil
3 tbsp Tamari soy sauce
2 tbsp Rice wine
1 1/2 tbsp Rice vinegar
1 tbsp Honey
1/2 tsp Chili paste
1 pinch Of five-spice powder
1 Scallion, chopped
2 tbsp Chopped fresh cilantro (opt)
8 oz Dried wheat noodles, linguine, or soba noodles
Fresh mung bean sprouts
Unsalted roasted peanuts
1 Scallion, finely sliced on the diagonal
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From "Sundays at Moosewood Restaurant." Serves 4 to 6 as an appetizer or side dish.
Sauce In a blender or food processor, puree all the sauce ingredients until free of lumps. Cook the noodles until tender and drain immediately; toss with the sauce. Serve at room temperature, topped with mung bean sprouts, peanuts and scallions.
Note: If you're not serving this soon after preparation, the noodles might clump together. Should this happen, stir in a little warm water and soy sauce just before serving.
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