Jean-Georges's Sesame Noodles
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup soy sauce
- ¼cup black vinegar
- ¼cup rice vinegar
- ¼cup shao shing wine
- ½cup sugar
- 1ounce fresh cilantro
- ½hot red chili
- 1cinnamon stick, crushed
- 1tablespoon coriander seeds
- 1tablespoon sugar
- 1teaspoon puréed fresh ginger root
- ½teaspoon puréed garlic
- 1Thai chili, broken into small pieces
- ¾cup toasted peanuts, chopped
- ¾cup toasted sesame seeds
- Dark sesame oil
- Peanut oil
- Salt to taste
- Cayenne pepper to taste
- 5ounces bean-paste
- vermicelli noodles
- 9tablespoons sugar
- 4tablespoons wasabi powder
- Slivered apples, cucumbers, scallions and fresh bean sprouts
For the Broth
For the Sesame-peanut Paste
For the Crystallized Wasabi
For the Garnish
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Preparation
- Step 1
To make the broth, boil the soy sauce, vinegars, wine and sugar, stirring to dissolve. Add the remaining ingredients and steep, covered, 45 minutes.
- Step 2
To make the paste, sauté the sugar, ginger, garlic and chili until it is coated with melted sugar and caramelized. Reserve 2 tablespoons each peanuts and sesame seeds for garnish and blend the remainder in a food processor with the ginger mixture, adding the oils to make a paste. Season with salt and cayenne.
- Step 3
Cover the noodles with 1 quart boiling water and stir until loosened. Set aside until tender, about 15 minutes. Drain.
- Step 4
To make the crystallized wasabi, mix the sugar and wasabi powder thoroughly, then add 5 to 6 teaspoons cold water until ''pebbles'' form.
- Step 5
To serve, spoon ¼ cup broth into each of 4 shallow serving bowls. Add ⅛ of the noodles, the paste and the garnishes, including the peanuts and seeds, then Repeat. Crumble wasabi pebbles around the noodles in the broth.
Private Notes
Comments
The flavors are exciting. How such simple ingredients produce a rich broth was surprising. My wasabi was too pastey, making it hard to distribute around the thin delicate bean thread vermicelli but the flavor was exciting. I think we’ll try a thicker noodle next time. But we all enjoyed it immensely and really, it takes very little time. Just do the stock, wasabi paste in advance.
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