Tuesday, July 12, 2011

Five color cold sesame noodles 五色麻醬涼麵

The temperature keeps in the 90s today. I heard that a heat wave is rolling in the United States; some places, like Houston, hold a record of more than 10 days in a roll above 100 F ! I work from home today, and Seymour (our cat) is such a sweet little company. He is rolling on the carpet in the sun room, making a stretch and yawning. One good thing about him is he responds to you when you talk to him, either he talks back (meows) or wiggling his tail. 
I saw this pretty cold noodle dish on Carol's website. It is so pretty and looks very professional (restaurant-grade). However, it's quite time consuming, especially you have to cut everything in thin slices. I pull the chicken breast by hand. Well, my husband likes it, so it's all worth it.

Ingredients (serves 2):
  • 2 Japanese cucumber 
  • 1 carrot
  • 2 eggs
  • 1 chicken breast
  • 5 oz. Angle hair pasta
  • 4 Tsp sesame paste
  • Water
  • Pinch of salt
  • 1 tsp Worchester sauce
  • 1-2 Tsp Rice vinegar

1. Season the chicken breast with salt and 1 Tsp cooking wine. Steam or boil to cook until done. Let cool. When it's cool enough to touch, pull it into thin strips by hand or two forks.

2. Cook the pasta to al dente. Rinse in cold water. Remove excess water. Sprinkle 1 Tsp sesame oil and mix well so the pasta don't stick together. Let cool.

3. Scramble the eggs. Heat 2 Tsp oil in pan, and add the eggs. Spread the eggs by turning the pan immediately so that the egg will be thin, like a piece of paper. When it becomes solidified, turn once. Take it out and let cool. When it's cool enough to cut. Fold it and cut the egg in thin strips.

4. Cut the cucumber and carrot in thin slices.

5. Add 4 Tsp sesame paste in a big bowl. Add cold water 1 Tsp at a time to thin out the paste until the consistency is like a tomato sauce. Add the remaining of the ingredients, mix together.

6. Arrange the vegetables, chicken, egg and sauce. Serve.


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