Prep 20 mins
Cook 14 mins
This recipe appeared in the July 1, 2007 issue of the Denver Post.It's a spicy, garlicky dish and you can serve it cold or at room temperature, perfect for a potluck or a barbeque. Adding some steamed broccoli makes this more of a meal.
- 12 ounces fine egg noodles (spaghetti or vermicelli)
- 8 cups chicken broth or 8 cups vegetable broth
- 1⁄2 lb fresh mushrooms, sliced and slightly steamed
- 1⁄2 cup tahini (peanut butter may be substituted)
- 6 tablespoons water
- 4 teaspoons hot chili oil (or to taste)
- 6 tablespoons soy sauce
- 4 tablespoons red wine vinegar
- 2 teaspoons sesame oil
- 2 tablespoons sesame oil
- 1⁄2 cup peanut oil or 1⁄2 cup vegetable oil
- 4 tablespoons garlic, finely minced
- Bring broth to boil and add noodles.
- Cook, stirring occasionally, about 5-7 minutes, or until done.
- Drain and rinse under cold water until chilled.
- Drain thoroughly and place in a bowl.
- Toss with 2 teaspoons of sesame oil and add mushrooms.
- In another bowl stir water into tahini (or peanut butter) until smooth.
- Add chili oil, soy sauce,wine vinegar, 2 T. sesame oil, peanut or vegetable oil and garlic and stir until well combined.
- Add sauce to the noodles and mushrooms and toss until well mixed.
I HALVED the recipe and made some changes. I didn't use any mushrooms, hot chili oil, peanut/vegetable oil, my soy sauce was reduced sodium, and I only used 1T garlic which I fried in the 2T sesame oil (b/c I thought raw garlic would be too strong a flavor). I also used tahini (not PB). I'm glad I didn't add all the other oil to this because it would have been unbearably oily. It tasted ok but I would suggest reducing the garlic even more and either using reduced sodium soy sauce or reducing the amount of full sodium soy sauce you use (because I found it to be a little too salty). I also used the 'Homemade Tahini!' recipe from this site.