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.

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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