Recipe - Cool Sesame Noodles (Ji Mah Mien)

8 cup Cold water
One half pound Chinese egg noodles
(slightly thicker than
vermicelli)

SAUCE
1 teaspoon Sesame seed paste
1 One half tablespoon Peanut butter
2 teaspoon White vinegar
1 tablespoon Mushroom soy sauce
1 One fourth teaspoon Hot pepper flakes
2 teaspoon Sugar
One fourth cup Chicken stock
1 pn White pepper
2 tablespoon Finely cut or sliced up scallion
greens
2 Sprigs fresh coriander;
broken into pieces

COOKING LIVE SHOW #CL8964

All recipes courtesy of Eileen YinFei Lo, The Chinese Way

In a pot bring water to a boil over high heat. Add noodles, stirring to
loosen. Cook for 1 One half minutes, until al dente. Run cold water into pot and
drain noodles. Repeat. Drain thoroughly. Place drained noodles in a mixing
bowl, and toss with sesame oil. Refrigerate uncovered for 1 hour. Meanwhile
combine the sauce ingredients. When noodles are cool, toss with the sauce,
place in a platter, garnish with coriander sprigs, and serve.

Yield: 4 servings

Per Serving: 131 calories, 2.5 grams of fat, 14 percent calories from fat,
0mg cholesterol, 291mg sodium

Posted to Digest eatlf.v097.n238 by "Tina D. Bell"
tdbell@altair.csustan.edu on Sep 19, 1997