Szechuan Cold Sesame Noodles

I tweaked this recipe a bit, but it came out good. I used whole wheat spaghetti noodles, and replaced the bean sprouts with baby corn, water chestnuts, and peas. I also used cashews in place of peanuts because I didn't have any peanuts handy. I think I will keep this recipe, because I liked the flavor of the sauce. However, a bit less soy sauce next time.

Szechuan Cold Sesame Noodles

3 quarts water
1 T corn oil
1 pound fresh Chinese whole-wheat noodles
1 T sesame oil
2 c. canned bean sprouts, drained
1 c. shredded cooked chicken
3 T sesame seeds
2 t. sesame oil
6 T soy sauce
1 T red wine vinegar
1 T oil, heated
1 t. sugar
2 T chopped scallions
2 t grated fresh ginger (or 1/4 t. powdered ginger)
2 t. finely chopped garlic
1 T sesame oil
1 T unsalted peanuts, ground

1. Bring water and corn oil to a boil in a large saucepan. Separate noodles carefully, then cook following package directions. Drain, place on serving platter, and toss with 1 T sesame oil until well coated. Place bean sprouts and chicken on top of noodles.
2. Grind sesame seeds in blender or food processor. Blend with 2 teaspoons sesame oil to form paste. Add soy sauce, vinegar, hot oil, sugar, scallions, ginger, and garlic.
3. Pour sauce over chicken, bean sprouts, and noodles. Sprinkle with 1 Tablespoon sesame oil and peanuts.
4. Refrigerate until well-chilled. Before serving, toss until well mixed. Serves 8.