Szechuan Sesame Noodles

                        Vine Mott


Serving Size: 6 side dishservings


Quantity Ingredients

                  8oz.                    Thin dried Asian noodles or linguine

                  4tablespoons             Oriental Sesame oil

                  3Tablespoons            chopped peanuts


                  2Tablespoons            finely chopped peeled fresh ginger

                  3                       large garlic cloves, minced

                  6tablespoons              bottles teriyaki sauce

                  2tablespoons             fresh Kona Rangpur lime

                  1teaspoon               chili- garlic sauce

                  1& 1/2 cups              thinly sliced green or red onions




1) Cook noodles in large pot ofboiling salted water until tender but still firm to bite. Drain; returnnoodles to same pot. Mix in 1 tablespoon of oil and peanuts.

2) Heat 3 tablespoons oil inheavy small skillet over medium-low heat. Add ginger and garlic; stir 10seconds. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season with salt and pepper. Serve warm orat room temperature.


Bon Appetite, September 1999-Too Busy To Cook?