dawn_mo
Well-known member
1 c. soy sauce
1 c. sesame oil
1/4 c. vinegar
1/4 c. balsamic vinegar
1/4 c. sugar
garlic to taste (2 T. at least)
1 T. fresh ginger -- grated
1 T. sesame paste
1 lb. thin linguine
1 bunch scallions -- sliced thin
1/4 c. sesame seeds -- toasted
1 small red cabbage thinly sliced for garnish
Mix dressing. Cook linguine al dente. Drain but don't rinse. Dress.
Let sit, stirring occasionally, about 1 hr. Drain excess sauce. Garnish with scallions, seeds and cabbage.
NOTES : I have changed the instructions slightly; the original used cold pasta and had it sit in the fridge for 4 hours. The original also didn't drain the excess sauce. I found it a bit oily, try 3/4 c. oil next time. I didn't have any balsamic so I used twice the rice vinegar, it was still good.
1 c. sesame oil
1/4 c. vinegar
1/4 c. balsamic vinegar
1/4 c. sugar
garlic to taste (2 T. at least)
1 T. fresh ginger -- grated
1 T. sesame paste
1 lb. thin linguine
1 bunch scallions -- sliced thin
1/4 c. sesame seeds -- toasted
1 small red cabbage thinly sliced for garnish
Mix dressing. Cook linguine al dente. Drain but don't rinse. Dress.
Let sit, stirring occasionally, about 1 hr. Drain excess sauce. Garnish with scallions, seeds and cabbage.
NOTES : I have changed the instructions slightly; the original used cold pasta and had it sit in the fridge for 4 hours. The original also didn't drain the excess sauce. I found it a bit oily, try 3/4 c. oil next time. I didn't have any balsamic so I used twice the rice vinegar, it was still good.
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