1/2
lb. Chinese noodles; or 1/2 lb. Linguine
2
teaspoons Sesame oil
1/2
cup Sesame paste (tehini)
1/2
cup Chicken broth
2
tablespoons Sugar
1/2
teaspoon Salt
1/2
teaspoon Freshly ground pepper
1
teaspoon Freshly grated ginger
1/2
teaspoon Freshly minced garlic
2
teaspoon Rich wine vinegar
1/2
cup Fresh bean sprouts
1/4
cup Finely minced cucumber
1
tablespoon Chopped chives
Cook
noodles until al dente. Rinse in cold water,
drain
well, and toss with sesame oil. In another bowl,
mix
sesame paste, chicken broth, sugar, salt, pepper,
ginger,
garlic, and vinegar using a wire whisk. Add
noodles
(once cool) and bean sprouts to above mixture
and
blend well. Taste. Adjust seasoning if desired.
Place
noodles in glass bowl, cover with plastic wrap,
and
refrigerate for two hours. Remove from
refrigerator,
divide onto small plates, top with
cucumber and chives.
Makes four small servings.