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Din Din Noodles




Source of Recipe


Betty Crocker


List of Ingredients





8 oz whole wheat pasta (spaghetti, or angel hair, if available.)
1/4 chicken broth
1 T Chinese black vinegar or Balsamic vinegar
1 T dark sesame oil
1 T soy sauce
1 1/2 T grated fresh ginger
1 T smooth peanut butter
1 t sugar
2 t asian garlic/chile paste
1 T toasted sesame seeds
1 bunch of scallion (green onion), chopped

1. Cook pasta according to package direction, omiting any oil.
2. While noodles are boiling, combine broth, vinegar, sesame oil, soy sauce, ginger, peanut butter, sugar and chile paste. Whisk well to combine thoroughly. Drain pasta and rinse under cold running water. (This is a necessary step to prevent cold noodles from being sticky.) Drain thoroughly.
3. Combine noodles and sauce. Mix thoroughly.
4. Chill several hours or overnight.
5. Before serving, toast sesame seeds in a dry skillet and cool. ( You can do this anytime.)
6. Toss noodles and toasted sesame seeds together.
7. Top each serving with 1/4 of the chopped scallion.

5 points per generous 1 cup serving. makes 4 servings

The long chilling is really necessary. The noodles absorb some of the sauce and this really adds to the flavor of the dish.





Recipe