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Monday, February 21, 2011

Noodle salad with black sesame

The black sesame has a stronger flavor and is a bit crunchier than regular golden sesame. And it looks pretty too, with its darkness contrasting the rest of the stuff. Also, next to the noodles, this adds a bit of consistency to the all-green all-raw salad. 
The interesting thing about this dish, except the fact that it tastes great (mainly due to the sesame and sesame oil), is that it can be a main-course, starter or side-dish just as well, depending what you want to do with it. 
Vaguely inspired from Two peas and their pod.

Ingredients (serves 2 as main, 4 as starter):
  • 50 g black sesame
  • 25 g regular sesame
  • 1 broccoli bunch
  • 1 large carrot
  • 1 large red bell pepper
  • 1 bunch red radishes
  • 250 g Brussels cabbage sprouts
  • 1 bunch (1 handful) curly-leaf parsley (ofc flat-leaf parsley will do, too)
  • 2 nests Asian egg-noodles
  • 25 ml sesame oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon soy sauce

First, wash and gather your veggies:

Put the noodle nests to soak in warm water:

Mince the parsley:

In a dressing bowl, mix the sesame oil, vinegar and soy sauce:

Add the black sesame:

Add also the golden sesame and mix. Cut all the veggies in edible pieces (after discarding cores and such, of course) and put them in a large salad bowl:

Add the drained noodles, parsley and dressing:

Mix very well and dig in! 

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