Conference turris::cooks

    
    
    I can vouch for this recipe.  When I had it the chicken and bean
    sprouts were ommitted and it tasted fantastic!!
    
    Now if only I can find sesame seed paste so that I can make it myself....
    Anybody know of any stores in Nashua that would carry it??
                                            
    Karen
    

    Just look for "tahini" - in the "middle eastern foods" area along
    with stuff like hummus mix (you are, by the way, better off making
    your own hummus, but that is another story) - a health food store
    would have it, too.  If you want, you can user chunky peanut butter
    instead; the flavor is very similar, and I have some dandan noodle
    recipes that call for peanut butter - I can't do this substitution
    myself since I am allergic to peanuts!

    Check out NOTE 290!  It's easy to make the paste yourself.  Your
    local health food store will have the semsame seeds.
    
    ls

Recipe from "DIM SUM", by Rhoda Yee

- Quote

Don Don Noodles  (Don Don Mein)

Yield:  2-3 servings

1/2 lb. egg noodles  (recipe follows)
1/2 cup fresh ground pork
2 tsp. bean sauce

Sauce mixture:
	1/2 to 1 tsp. chili paste with garlic
	2 - 3 tsp. chopped green onion
	2 tsp. finely minced Szechwan turnip (ja-choy)
	1/2 tsp. finely minced ginger
	1 tsp. sesame oil
	1/4 cup chicken broth
	1 tsp. sherry

1 tsp. oil

Preparation:  Parboil noodles for 3 minutes.  Rinse with cold water and
drain.  Combine sauce mixture.

Cooking:   Heat oil in wok and stir fry ground pork with bean sauce until
done.  Add sauce and mix until heated through.  Add noodles, toss to mix
well and serve.

Do ahead notes:  Do through preparation.  You may also cook the sauce in
advance.  Before serving, heat sauce with meat and noodles to heat through.

Comments:  This is a favorite Szechwan home-style noodle dish.  If you 
prefer, you may delete the pork or add a small cake of canned tofu which
has been finely diced.  (Canned tofu is firmer and can withstand fine
mincing without falling apart.)

Chili paste with garlic comes in a glass jar and can be purchased in 
shops specializing in oriental foods.  You can substitute the flavor by
crushing 1 or 2 dried red chili peppers plus 2 cloves of crushed garlic
and browning them in 2 tbsp. oil until garlic turns brown.  Discard
garlic and chili and add 2 tsp. catsup to the oil.  Use this mixture and
stir fry the pork.

You must try this dish if you like noodles.  It is absolutely sensational!


Egg Noodle Dough

Yield:  1-1/2 lb egg noodles

3 extra large eggs
2 2/3 tbsp. water
3 cups unsifted all purpose flour

To make dough by hand:  Beat eggs with water, then add flour.  Beat in the
first 2 cups in your mixer and the last cup by hand, as the dough is very
dry.  Mix until the ingredients adhere.  Knead on board (no need to flour
the board) for at least 10-15 minutes, until dough is smooth.  Divide dough
into 2 balls keeping one covered while you work with the other.
	Roll out to desired thinness then cut into narrow strips.

To make dough by machine:  Mix and knead dough as described above.  Roll 
dough by hand soit is thin enough to fit through the widest slot of the 
kneading section of the noodlemaker.  Run it through once.  Then continue
to run dough through the slot, but increasing the thinness gauge until
you have the dough at the desired width.  The dough is now ready for any
1 of the following steps.

Fresh Egg Noodles:  Put on the egg noodle attachment and run dough through
the egg noodle slot.  Cut noodles to desired length.  Dust with cornstarch.
Wrap in plastic wrap and place in refrigerator.


-end of quote

Hope this is what you are looking for, let us know if anyone tries it!

    I finally had time to make Don Don Noodles (actually the Noodles
    are very quick and easy to make - my schedule was just busy). I
    made the noodles in Note 1068.3 because I prefer the noodles warm
    rather than cold as they are sometimes served for Dim Sum.

    They were delicious. I made a few changes. Instead of egg noodles,
    I used Udon noodles. Instead of pork, I used skinless, boneless
    chicken breast cut in chunkc (and I think tofu would be fine too).
    I couldn't find the chili paste with garlic in time (I have found
    some since) so I made the substitute sauce described in the recipe.
    However I left the garlic in the dish instead of removing it as
    suggested, and I used hot oil (store bought vegetable oil that is
    flavored with hot chilis) instead of chilis. One last change - I
    added some tahini at the last minute because the Don Don noodles
    I like at Mary Chung's Restaurant have a distinct flavor of sesame.
    
    Well, maybe I made more than a few changes, but I followed the basic
    recipe, and the noodles were delicious. I will definitely make them
    again. Thank you again for the recipe!

Chinese sesame seed paste doesn't have the same texture as tahini.  In a
pinch, you can substitute either tahini or peanut butter, though.  Joyce Chen's
in Amherst, NH (it's in one of the malls on the left as you head out from
Nashua on route 101A) carries the real thing.

--PSW

    speaking of tahini, how do you get the lumps out?
    

    
    Hi Karen!
    
    	I have a jar of tahini but it doesn't have any lumps!!  It
    	is separated, just like fresh peanut butter is and you just
    	have to mix it up a bit before you use it.  In the schezuan
    	spiced noodles the tahini has no texture that noticed.
    
    	Karen

    I just keep it on a shelf like I do the peanut butter.  No need
    to refrigerate it cause it doesn't go bad!!
    
    Karen

    If you want to use it as tahini rather than as an ingredient, scrape
    all the solid matter and dump all the separated oil out into your
    food processor or blender and process it until it is nice and smooth.
    I hardly ever use tahini by itself, so I don't care if it gets separated.

	This sounds like it'd probably taste pretty wierd, but it's 
	really quite good.  The flavors blend well together, and create
	an unusual pasta dish as an alternative to tomato sauces.
	It's also a snap to prepare.

	- Larry


	Oriental Spaghetti with Cucumber and Spicy Peanut Sauce

	1/4 cup smooth peanut butter
	1 tbsp soy sauce
	1 tbsp fresh lemon juice
	1 small garlic clove minced
	1/4 tsp dried hot pepper flakes, or to taste
	1/4 tsp sugar
	6 ounces spaghetti (uncooked)
	1 cucumber, peeled, seeded, and cut diagonally into 1/8 inch slices
	1/3 cup thinly sliced scallions

	In a blender or food processor, blend the peanut butter, the soy
	sauce, the lemon juice, the garlic, the red pepper flakes, the sugar,
	and 1/4 cup hot water until the sauce is smooth.

	Cook the spaghetti until just tender, then drain in a large colander,
	and rinse it briefly under cold water.  Drain the spaghetti well, 
	transfer to a bowl, and toss it with the sauce, the cucumbers, the
	scallions, and salt and pepper to taste.   Serve the pasta at room
	temperature.  Makes 2 servings.
	
    

	there is a new brand of "healthy" frozen entrees out there, name
	is "Right Choice" or something - anyway, they are well balanced
	for fat, cholesterol, sodium, etc. and they taste good.  They
	have a chicken with spicy peanut sauce served over spaghetti...
	It's really not bad!  I use this stuff during the week when I
	am pushed for time because of my workout - and I LIKE this dish
	alot.  Drop two packages into boiling water for 15 minutes, steam
	some broccoli and voila!  dinner is served.

	Try it - if you like it, you can take the time to make the REAL
	stuff as in this delightful recipe.