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

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Cold Sesame Noodles 66Pornchai Mittongtare

From the menu at Vongerichten's TriBeCa restaurant, 66.

Recipe information

Yield
Makes 6 small plates

Ingredients

Broth

1 cup light soy sauce

3/4 cup sugar

1/2 cup black Chinese vinegar or balsamic vinegar

1/2 cup unseasoned rice vinegar

1/2 cup Shaoxing wine (Chinese rice wine) or dry Sherry

1 cup (packed) fresh cilantro leaves

1/2 cinnamon stick, broken into pieces

1/2 tablespoon coriander seeds

1/2 red Thai chile or red jalapeño chile

Noodles and garnishes

4 coils bean thread noodles (saifun),* from two 5- to 6-ounce packages

4 cups mung bean sprouts

Peanut-Sesame Sauce

1 large Fuji apple, quartered, cored, cut into matchstick-size strips

1 cucumber, peeled, quartered lengthwise, seeded, cut into matchstick-size strips

5 green onions, chopped

1/3 cup chopped crystallized ginger

Thin apple slices, roasted salted peanuts, toasted sesame seeds

Preparation

For broth:
Step 1
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.)
For noodles and garnishes:
Step 2
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.)
Step 3
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.
Step 4
*Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets.

TagsSalad Noodle Pasta & Noodles Asian Sprout Vegetable Apple Fruit Cucumber Main Dinner Dairy Free Vegetarian Vegan Weeknight Meals Simmer Bon Appétit

Recipe information

Ingredients

Broth

Noodles and garnishes

Preparation

For broth:

Step 1

For noodles and garnishes:

Step 2

Step 3

Step 4

Recipe notes