1/4 cup sesame seeds
1/2 lb dried chinese spaghetti-style noodles
2 tblsp vegetable oil
1 bunch broccoli, separated into 1 inch florets
1 lb asparagus, cut on the diagonal into 1 inch pieces
1/2 cup chicken stock
1/2 cup peanut butter
1/4 cup red wine vinegar
2 tblsp dark soy sauce
1 tblsp sesame oil
1 tblsp dry sherry
2 tsp sugar
1 1/2 tsp chinese chili sauce
1/4 cup minced scallions
2 tblsp finely minced fresh ginger
1 large garlic clove, minced
1 cup bean sprouts
1 cup thinly sliced button or shiitake mushrooms, or separated enoki
1 large red bell pepper, cut into thin julienne
2 tblsp minced chives
In a small dry skillet, toast the sesame seeds over moderately high
heat, tossing, until fragrant and golden brown, about 1 minute. Set
In a large pot of boiling salted water, cook the noodles, separating
them with a fork, until tender but still firm, about 2 1/2 minutes.
Drain and rinse under cold running water, drain well and toss with the
Bring a large saucepan of salted water to a boil over high heat. Add
the broccoli and cook until crisp-tender, 2 to 3 minutes. Using a
slotted spoon, transfer to a bowl of ice water and chill until cold,
about 5 minutes. Drain on paper towels. Repeat with the asparagus,
cooking them for only 1 to 2 minutes.
In a small saucepan, bring the stock to a boil over moderately high
heat; remove from the heat. Stir in the peanut butter, vinegar, soy
sauce, sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic
and toasted sesame seeds.
In a large bowl, toss together the noodles, broccoli, asparagus, bean
sprouts, mushrooms and red pepper. Add the dressing and toss to coat.
Sprinkle the chives over the top just before serving.