Cold Sesame Noodles

Name: Cold Sesame Noodles (Ji Mah Mein)
Cuisine: China
Ingredients: 2 teaspoons white vinegar; 5 tablespoons chicken broth; 8 ounces fresh egg noodles, slightly thicker than vermicelli; 1 teaspoon sesame-seed paste; 1 tablespoon sugar; 3 tablespoons peanut butter; Pinch of white pepper; 2 tablespoons finely sliced scallions; 1½ tablespoons sesame oil; 2 sprigs coriander, broken into pieces; 2 tablespoons mushroom soy sauce; 1¼ teaspoons Hunan pepper sauce; 8 cups water

Ji Mah Mein

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

8 cups water
8 ounces fresh egg noodles, slightly thicker than vermicelli
1½

Asia
China
Main course
Noodles

Method

Bring water to a boil. Add noodles and stir. Cook for 1½ minutes, until al dente. Run cold water into pot, then drain noodles. Run cold water again into pot and drain noodles. Repeat once again.
Place drained noodles in a mixing bowl and toss with sesame oil. Refrigerate, uncovered, for 1 hour. Meanwhile make Sesame Sauce.
When noodles are cool