Cold Sesame Noodles 66

Name: Cold Sesame Noodles 66
Yield: 4 servings
Ingredients: 1 1 cup light soy sauce; 1 3/4 cup sugar; 1 1/2 cup black Chinese vinegar or balsamic vinegar; 1 1/2 cup unseasoned rice vinegar; 1 1/2 cup Shaoxing wine (Chinese rice wine) or dry Sherry; 1 1 cup (packed) fresh cilantro leaves; 1 1/2 cinnamon stick, broken into pieces; 1 1/2 tablespoon coriander seeds; 1 1/2 red Thai chile or red jalapeño chile; 1 4 coils bean thread noodles (saifun),* from two 5- to 6-ounce packages; 1 4 cups mung bean sprouts; 1 Peanut-Sesame Sauce; 1 1 large Fuji apple, quartered, cored, cut into matchstick-size strips; 1 1 cucumber, peeled, quartered lengthwise, seeded, cut into matchstick-size strips; 1 5 green onions, chopped; 1 1/3 cup chopped crystallized ginger; 1 Thin apple slices; 1 roasted salted peanuts; 1 toasted sesame seeds

From the kitchen of Carly

Silky bean thread noodles bathed in a complex, aromatic broth of soy, vinegar, and rice wine, brightened with fresh cilantro and a whisper of heat. This cold noodle dish rewards patience, letting spices steep into something truly special.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup light soy sauce
13/4 cup sugar
11/2 cup black Chinese vinegar or balsamic vinegar
11/2 cup unseasoned rice vinegar
11/2 cup Shaoxing wine (Chinese rice wine) or dry Sherry
11 cup (packed) fresh cilantro leaves
11/2 cinnamon stick, broken into pieces
11/2 tablespoon coriander seeds
11/2 red Thai chile or red jalapeño chile
14 coils bean thread noodles (saifun),* from two 5- to 6-ounce packages
14 cups mung bean sprouts
1Peanut-Sesame Sauce
11 large Fuji apple, quartered, cored, cut into matchstick-size strips
11 cucumber, peeled, quartered lengthwise, seeded, cut into matchstick-size strips
15 green onions, chopped
11/3 cup chopped crystallized ginger
1Thin apple slices
1roasted salted peanuts
1toasted sesame seeds

Instructions

Bring first 5 ingredients to boil in medium saucepan over medium heat, stirring until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chile. Remove from heat; steep 45 minutes. Strain into bowl. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 10 minutes. Drain; return noodles to bowl. (Can be prepared 4 hours ahead. Let stand at room temperature. Before using, cover with warm water; drain well.)
Pour 1/4 cup broth into each of 6 shallow bowls. Top with sprouts, noodles, Peanut-Sesame Sauce, apple, cucumber, green onions, and ginger. Garnish with apples, peanuts, and sesame seeds.
*Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets.