Cold Noodles with Asian Pesto
For Asian Pesto:
1¼ cups roasted peanuts (or a combination of peanuts, cashews and macadamias)
¼ cup chopped garlic
3 tbs chopped fresh ginger
5 serrano chiles, stemmed, seeded (if desired) and chopped
2 cups fresh mint leaves
2 cups fresh cilantro leaves
2 cups fresh basil leaves
1½ cups peanut or canola oil
2 tbs grated orange zest
2 tsp sesami oil, or more to taste
1 pound rice vermicelli, thin Chinese egg noodles or angel hair pasta
2½ tsp sesame oil
1½ cups Asian pesto
Red and yellow cherry tomatoes for garnish
Chopped roasted peanuts for garnish
Lime wedges for garnish
Make the pesto in two batches:
Place half of the nuts, garlic, ginger and chiles in a food processor and
grind to a paste.
Add half of the mint, cilantro and basil and process until minced.
Add half of the peanut oil or canola oil in a thin steady stream. Scrape
into a bowl.
Repeat the procedure and combine with the first batch.
Add the orange and lime zests, sesame oil and salt to taste. Scrape into
a jar and store in the refrigerator. Yields about three cups.
Make the Noodles:
Bring three quarts of salted water to a rolling boil and ad noodles,
fluffing with a fork to untangle. Cook until just slightly al dente,
separating strands that are stuck together.
Drain and rinse the noodles in cold water. Place in a large bowl and toss
with the sesame oil. Cool to room temperature.
Place the noodles in a large serving bowl and toss in the pesto, a little
at a time. Serve garnished with cherry tomatoes, peanuts and lime wedges.
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