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SUNDAY SUPPER & MORE

Sesame noodles

(Catherine Smart for The Boston Globe)
By Catherine Smart
Globe Correspondent / July 20, 2011

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Serves 4

2 tablespoons sesame seeds
Salt and pepper, to taste
1 package (9 ounces) thin, fresh, Chinese-style noodles or vermicelli
6 skewers cooked steak, removed from skewers and cut into 1/2-inch strips
1/2 cup peanut sauce
1/4 cup rice wine vinaigrette
1/2 English cucumber, chopped
1/2 bunch scallions, chopped
1/4 cup chopped fresh cilantro
1lime, quartered

1. In a small skillet over medium heat, toast the sesame seeds, stirring constantly, for 2 minutes or until fragrant.

2. Bring a large pot of salted water to a boil. Add noodles and cook for 4 minutes or until just firm. Drain and transfer to a large bowl.

3. Add the steak to the noodles.

4. In a bowl whisk the peanut sauce and vinaigrette. Pour into the noodle mixture. Add cucumber, scallions, cilantro. Sprinkle with sesame seeds and taste for seasoning. Add salt and pepper, if you like. Serve at room temperature with lime wedges.