Sesame Noodles with Asparagus Tips Noreen & Marion
Whenever people ask what they can make a lot of easily and ahead of time for
a party, this is what I suggest. It is endlessly versatile. You can vary the
vegetable to go with the season, using, for example, snow peas, roasted peppers,
grilled eggplant, carrot julienne strips, mung bean sprouts, and fresh or dried
shitake mushrooms.
The Marinade:
1/4 cup sesame oil
3 tablespoons dark sesame oil
7 tablespoons soy sauce
3 tablespoons Chinese black or balsamic vinegar
3 1/2 tablespoons dark brown sugar
2 teaspoons salt
2 teaspoons chili oil
1 tablespoon minced ginger
1 garlic clove, finely chopped
1/4 cup chopped cilantro
The Noodles and Asparagus:
salt
2 pounds asparagus, trimmed and thinly sliced on a diagonal
1 14 oz. package thin Chinese egg noodles
10 scallions, including the firm greens, thinly sliced
1/4 cup sesame seeds, toasted until lightly browned
Mix the marinade ingredients together, stirring to dissolve the sugar.
Bring a large pot of water to a boil. Add salt and the asparagus. Cook until
bright green and tender but still firm, just a few minutes. Scoop the asparagus
out, rinse it under cold water, and set on a towel to dry.
Pull the noodles apart with your fingers, add them to the boiling water, and
give them a quick stir. Boil until tender but not overly soft, tasting them often
as they cook. It should take only a few minutes. Pour the noodles into a colander
and immediately rinse under cold water. Shake off the excess water.
Toss the noodles with all the marinade and most of the scallions, sesame seeds,
and asparagus. Mound them in a bowl or on a platter, then garnish with the
remaining asparagus, scallions and sesame seeds.
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