Ingredients: |
Ingredients: Marinade:
1-Cup Sesame Oil
1-Cup Kikkoman Soy Sauce
4-TBS Rice Wine Vinegar
2 TBS- Super Fine Sugar
2 lbs. Pasta ~ vermicelli or extra fine fettuccini, cooked according to directions.
1 tsp Hot Oil, optional
Scallions, sliced into ringlets
Sesame Seeds, black or white toasted, optional.
You can add a choice of many different things: thinly sliced red pepper, snow peas, sugar snap peas, regular peas, water chestnuts, Chinese baby canned corn, thinly sliced roast pork ~ whatever is hanging around in the refrig.
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Personal
Notes: |
Personal
Notes: My high school friend, Evelyn Hansen, served Sesame Noodles at a dinner party for 7 classmates at her home in Smoke Rise, Kinnelon, NJ. Her menu included thinly sliced Marinated London Broil, Tomato and Mozzarella Salad with thinly sliced red onions and Sesame Noodles. It was yummy. Dessert was a large bowl of fresh fruit and mini pastries. This simple meal was followed by fine chocolate and port wine. Appetizers included ~ a hunk of cheese (no crackers) 3 different kinds of nuts and red/green/Yellow peppers sliced thin with a dip. Very easy. Red and white wine were offered. This recipe came from the Chef at her parents restaurant.
Marinade for the steak was:Goya Adobo Powder, Garlic Powder, Soy Sauce & white pepper.
Evelyn said a chef from the Hansen House gave her this recipe. Evelyn grew up in the restaurant business. Portobello’s of Oakland was formerly the Hansen House. A Swedish Smorgasbord restaurant. Her parents were the owners.
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