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Cold Chinese Sesame Noodles

Makes 4-6 servings

 

This is our adaptation of a favorite Chinese restaurant dish. Serve it as a side dish or as a light entrée.

 

3/4 poundudon noodles

1/4 cup chopped peanuts

1 bunch chopped scallion

1 cucumber, peeled and sliced

1 cup blanched snow peas

1 cup grated carrot

1 cup Golden Millstone Sesame Butter

2 tablespoons tamari soy sauce

2 tablespoons dark sesame oil

1 tablespoon hot chili oil (or substitute with 1/2 t. cayenne)

2 tablespoons rice vinegar

1 inch piece ginger, grated

1/2 cup water

toasted sesame seeds to garnish

 

Cook noodles according to package directions and cool. Meanwhile, combine sesame butter, soy sauce, sesame oil, chili oil, vinegar, water and ginger in a small saucepan. Simmer on low heat for 5 minutes to marry flavors, then remove from heat and cool. Combine noodles, sauce, peanuts, snow peas, cucumber, scallions and carrots. Place on a platter and garnish with sesame seeds.

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In fact, in this trade-off—nuts and seeds instead of butter and gravy—the payback outweighs the liability. That’s because the nutritional benefits of the EFAs in nuts and seeds are far greater than the risk of their caloric content.
Stephanie Beling, M.D. Power Foods