Name: Cold Sesame Noodles 66
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 3 tablespoons rice vinegar; 1 cinnamon stick, crushed; ½ cup peeled and julienned apple, preferably Granny Smith; ½ cup diced crystallized ginger; ½ fresh red Thai chile; ½ cup chopped fresh cilantro; 3 tablespoons black rice vinegar; ½ teaspoon minced garlic; ½ teaspoon grated fresh ginger; 2 tablespoons peanut oil; ½ cup trimmed bean sprouts; ½ cup trimmed and thinly sliced scallion; 1½ teaspoons sugar; ½ fresh red Thai chile, seeded and minced; ⅓ cup soy sauce; ½ cup peeled and julienned cucumber; 3 tablespoons white sesame seeds; ¼ cup plus 2 teaspoons unsalted peanuts; 2 tablespoons sesame oil; Salt and cayenne pepper; 2 tablespoons chopped crystallized ginger; 3 tablespoons peanuts, toasted and crushed; ¼ cup wasabi powder; 2 tablespoons white sesame seeds, toasted; 5 ounces dried cellophane noodles; 1 tablespoon coriander seeds; 3 tablespoons Shaoxing wine; 1 cup sugar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Far from traditional heavy sesame noodles, this is a light and refreshing appetizer that is half noodles, half garnish. There are many different intriguing flavors in this dish; my intention was to make each bite different from the one before and after. It’s more like a kind of chopped salad, really, than a typical goopy noodle dish.

I’m especially happy with the wasabi paste, because the sugar gives it a little crunch-you may find yourself using it all the time.