November 26, 2006

who was there: what they brought
tricia: vietnamese cucumber & shrimp noodles
jay/kelly: candy sushi 1
julie: cold sesame noodles
kim: potstickers & mini japanese yogurt drinks
dana: eggrolls w/duck sauce
michael: chicken wonton soup
rick/dan: amazing chicken
stamatis: chinese crack-ers & mochi
amy: homestyle tofu & candy sushi 2


prizes! prizes! prizes!
quiz winner = tricia = raise-the-roof buddha
quiz consolation = kim = japantown mall jar openers
best presentation = jay & kelly = mini sake set


this month's favorite recipe: from julie!

Cold Sesame Noodles
5 tablespoons sesame seeds
1/4 cup peanut butter
2 cloves garlic
1 tablespoon fresh grated ginger (about 1-2 inches)
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon Tabasco sauce
2 tablespoons light brown sugar
1/2 cup hot water 1 tablespoon salt
1 pound fresh Chinese egg noodles or 1 pound dried spaghetti
4 scallions, sliced thin
1 carrot, peeled and grated
1 red bell pepper, sliced thin

Toast the sesame seeds in a skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds. In a blender or food processor, puree 4 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, Tabasco, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream. Cook the noodles in 6 quarts salted boiling water. Drain, then rinse with cold water until cool. Toss the noodles with the sauce and vegetables in a large bowl; top with the reserved sesame seeds.

Recipe: America's Test Kitchen/Cook's Illustrated