i find that whenever i make dishes like this they end up sticky blobby peanut drab messes. suggestions to keep it fresh and light tasting?
Jessica - You can't necessarily tell from the picture, but these noodles were sticking together like crazy. After some quick research, I found that it's really important to douse them in ice cold water (yes, ice. you could even set ice right in the strainer.) immediately after cooking. Try it and let me know if that works!As for the sauce, the recipe I adapted (only slight changes were made) produced an incredibly light and subtly flavored final product. I made 8oz of pasta and used about 3/4 of this sauce. Here's the link to it: http://bitten.blogs.nytimes.com/2009/06/30/featured-recipe-cold-noodles-with-sesame-sauce-chicken-and-cucumbers/ Give it a try!
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