Ingredients
The following ingredients have 4 Servings
- 12 ounces fresh flat-wheat shanxi noodles ((or other wheat noodles or lo-mein noodles, cooked and drained))
- 4 ounces julienne snow peas
- 4 ounces sliced fresh mushrooms
- 1 red bell pepper ((thinly sliced))
- 4 ounces thinly sliced broccoli florets
- 1/2 cup minced water chestnuts
- 1/2 cup cilantro leaves
- 4 scallions ((chopped))
- 1/2 cup chopped fresh tomato
- 2 tablespoons toasted sesame seeds
- 5 cloves garlic ((minced))
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon tahini
- 4 tablespoons toasted sesame oil
- 4 tablespoons olive oil
- 1 tablespoon sambal chili paste
Instruction
- Mix sauce in a small bowl and set aside.
- Bring a large pot of salted water to a boil, and blanch the snow peas, mushrooms, bell pepper, and broccoli for one minute, then dip them out (without dumping the water) and run under cold water to stop cooking.
- Place blanched vegetables in a large mixing bowl with the sauce mixture, water chestnuts, cilantro, scallions, and tomato.
- Cook the noodles in the still boiling water and cook according to package directions.
- When done (test a bite), drain the noodles and run under cold water to cool down, and drain again.
- Toss cooked noodles with sauce and vegetables in the mixing bowl.
- Serve with additional sesame oil and sambal if desired.
