Szechuan Sesame Noodles

                        Vine Mott


Serving Size: 6 side dish servings


Quantity Ingredients

                  8 oz.                    Thin dried Asian noodles or linguine

                  4 tablespoons             Oriental Sesame oil

                  3 Tablespoons            chopped peanuts


                  2 Tablespoons            finely chopped peeled fresh ginger

                  3                        large garlic cloves, minced

                  6 tablespoons              bottles teriyaki sauce

                  2 tablespoons             fresh Kona Rangpur lime

                  1 teaspoon               chili- garlic sauce

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




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

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


Bon Appetite, September 1999- Too Busy To Cook?