Jean Georgess Sesame Noodles Recipes

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COLD SESAME NOODLES 66



Cold Sesame Noodles 66 image

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

Provided by Jean Georges Vongerichten

Yield Makes 6 small plates

Number Of Ingredients 17

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

Steps:

  • 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.

LIME NOODLES WITH VEGETABLES, BASIL, AND SESAME



Lime Noodles with Vegetables, Basil, and Sesame image

Provided by Jean Georges Vongerichten

Categories     Blender     Herb     Vegetable     Sauté     Vegetarian     Dinner     Lunch     Lime     Mint     Basil     Broccoli     Bell Pepper     Carrot     Noodle     Boil     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 11

1 1/4 cups plus 2 tablespoons grape seed, corn, or other neutral oil
10 garlic cloves, thinly sliced
3/4 cup fresh lime juice
1/2 cup sugar
2 cups fresh basil leaves, preferably Thai
1 1/2 cups fresh mint leaves
3/4 cup white sesame seeds, plus more for garnish
1 tablespoon salt, plus more as needed
About 1/2 pound assorted vegetables: carrots, parsnips, broccoli (stems are fine), bell peppers, etc., peeled and julienned
1 pound 1/4-inch-wide dried rice noodles, soaked in hot water until softened and drained
1/2 cup unsalted butter

Steps:

  • 1. Put 3 tablespoons of the oil in a medium skillet over medium-low heat. Add the garlic and cook, stirring occasionally,until the garlic turns golden, about 10 minutes; set aside.
  • 2. Meanwhile, combine the lime juice and sugar in a small saucepan and bring to a boil. Set aside.
  • 3. Fill a large bowl with water and ice and set aside.
  • Bring a small pot of water to a boil and add the basil and mint leaves. As soon as the water returns to a boil, drain the leaves and transfer to the ice water. When cold, drain again and squeeze dry. Purée in a blender with the sesame seeds, garlic, salt, and 1 cup of the oil. (This herb paste will keep, refrigerated, for 2 days.)
  • 4. Heat the remaining 3 tablespoons oil in a skillet over high heat. Add the vegetables and some salt and cook, tossing, just until brightly colored. Keep warm.
  • 5. Bring a large pot of water to a boil and salt it. Cook the noodles until tender, 30 seconds. Drain and transfer to a large skillet set over high heat with the butter and lime syrup; add salt to taste and cook, tossing, until well mixed and creamy. Put the noodles in a warmed serving bowl; drizzle liberally with the basil-mint paste, top with the vegetables, garnish with the sesame seeds, and serve.

JEAN-GEORGES'S SESAME NOODLES



Jean-Georges's Sesame Noodles image

Provided by Jonathan Reynolds

Categories     pastas, main course, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 24

1/2 cup soy sauce
1/4 cup black vinegar
1/4 cup rice vinegar
1/4 cup shao shing wine
1/2 cup sugar
1 ounce fresh cilantro
1/2 hot red chili
1 cinnamon stick, crushed
1 tablespoon coriander seeds
1 tablespoon sugar
1 teaspoon puréed fresh ginger root
1/2 teaspoon puréed garlic
1 Thai chili, broken into small pieces
3/4 cup toasted peanuts, chopped
3/4 cup toasted sesame seeds
Dark sesame oil
Peanut oil
Salt to taste
Cayenne pepper to taste
5 ounces bean-paste
vermicelli noodles
9 tablespoons sugar
4 tablespoons wasabi powder
Slivered apples, cucumbers, scallions and fresh bean sprouts

Steps:

  • To make the broth, boil the soy sauce, vinegars, wine and sugar, stirring to dissolve. Add the remaining ingredients and steep, covered, 45 minutes.
  • To make the paste, sauté the sugar, ginger, garlic and chili until it is coated with melted sugar and caramelized. Reserve 2 tablespoons each peanuts and sesame seeds for garnish and blend the remainder in a food processor with the ginger mixture, adding the oils to make a paste. Season with salt and cayenne.
  • Cover the noodles with 1 quart boiling water and stir until loosened. Set aside until tender, about 15 minutes. Drain.
  • To make the crystallized wasabi, mix the sugar and wasabi powder thoroughly, then add 5 to 6 teaspoons cold water until ''pebbles'' form.
  • To serve, spoon 1/4 cup broth into each of 4 shallow serving bowls. Add 1/8 of the noodles, the paste and the garnishes, including the peanuts and seeds, then Repeat. Crumble wasabi pebbles around the noodles in the broth.

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