April 20, 2007

Hot Cold Sesame Noodles

A long time ago, I bought a bottle of hot chili oil at the store and once home, couldn't figure out what recipe I had intended on making with it. For three years I often wondered what it was I wanted to make that involved that hot chili oil. Since I kept it in the refrigerator and it was never opened it just sat waiting and waiting until one day, flipping through a favorite old cookbook of mine I saw something that caught my eye and a light bulb went off in my head. This was the recipe I wanted to make that day almost three years previously!

Hot Cold Sesame Noodles

12 oz. spaghetti, cooked and drained
1 T sesame oil
2 t hot chili oil
1 bunch of scallions, sliced diagonally and then in half again

Toss the cooked spaghetti with the oils and set aside to cool.

1 t cornstarch
1/2 c chicken broth
3 T rice vinegar
3 T soy sauce
3 T dijon mustard
1 T toasted sesame oil

Mix the cornstarch with the broth and cook over medium heat until thick. Whisk in the rice vinegar, soy sauce, mustard and sesame oil. Pour this over the pasta. Serve at once. Will be room temperature at this point.Print Friendly and PDF