Thursday, February 14, 2013
Sesame Fire Noodles
I would imagine, throughout my lifetime, I’ve tasted about 11,937 noodle based dishes. This includes salads, casseroles, mac & cheeses, soups and of course pastas from picnics, bar-b-cues, church basement pot-lucks, receptions, buffets, dinners at home and elsewhere, travels here and abroad and of course college dorm days. (Although I have not included the tally from a couple of years of roaming the Italian North Beach neighborhood of San Francisco which is more or less kind of a blur.)
I would not rush to recreate many of these dishes from my past, but there are some that are such perfect accompaniments to other foods or are able to stand alone that they need to be included among my favorites.
This particular noodle fare is at its best after cooling slightly, to be served warm or at room temperature alongside seafood of the crustacean sort.
Sesame Fire Noodles
Serves: 4 Preparation Time: 20 Minutes Cooking Time: 4 Minutes
• 1 Pound of Angel Hair Pasta
• ¼ Cup Pine Nuts, toasted
• 1 Scallion, white and green parts sliced
• ½ Tablespoon Kosher Salt
• 1 Tablespoon Low Sodium Soy Sauce
• 3 Tablespoons Teriyaki Sauce
• 3 Cloves of Garlic Confit, mashed
• 2 Teaspoons Granulated Sugar
• 2 Tablespoons Asian Chili Paste
• 1 Tablespoon Sesame Oil
• ½ Cup Canola Oil
Step 1. Cook the Pasta in boiling, salted water until nearly al dente, no more than 4 minutes. Drain and set aside.
Step 2. Put the Soy Sauce, Teriyaki Sauce, Garlic, Sugar, Chili Paste and the Oils in a medium bowl and whisk until blended. Add the Pasta and toss to coat completely.
Step 3. Allow to cool slightly or to room temperature then toss once again immediately before serving to redistribute all of the flavors.
Sprinkle the toasted Pine Nuts and the Scallions over the top to serve.
Tips and Trending
~ This is a fine accompaniment to Fierce Garlic Prawns.
~ Control the “fire” by varying the amount of chili paste to your taste.
~ Chill this without the Pine Nuts and the Scallions for a Far Eastern inspired salad and toss with the Pine Nuts and the Scallions and a cup of toasted sesame sticks before serving.