Readers have asked for the recipe for the sesame noodles made by Georgia Wong, whose mother is the forager and cookbook author Tama Matsuoka Wong, in the latest Sprouts column. Georgia, 16, put together the noodles after the family gobbled up the Vietnamese summer rolls she had made with her mother and sisters.
Like the summer rolls, these noodles can be made as spicy, saucy or crunchy as you like.
- 1 medium red bell pepper, cored
- 1 medium carrot, peeled
- 1 medium cucumber, seeded
- 2 tablespoons sesame tahini
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 2 teaspoons chile sauce (more to taste)
- 2 teaspoons sesame oil
- 2 large slices ginger, minced (about 2 teaspoons)
- 2 cloves garlic, minced
- 1 scallion, minced
- 11 ounces dried Asian noodles, like udon
- 1. Bring a large pot of water to boil.
- 2. Meanwhile, make the topping: Slice bell pepper, carrot and cucumber into 1/4-inch wide, 3-inch-long slices. Place each vegetable in its own small bowl and set aside.
- 3. Make the sauce: In a medium bowl, mix tahini and soy sauce thoroughly. Add sugar, vinegar, chile sauce, sesame oil, ginger, garlic and scallion, and mix thoroughly.
- 4. Add noodles to boiling water and cook according to package directions or until al dente. Do not overcook. Drain noodles and divide among four bowls. Serve, with each person adding his or her own sauce and topping.
Source: Adapted from Georgia Wong