Ingredients
1 lb (500 g) wild or brown rice noodles
1 tsp (5 mL) sesame oil
1 cucumber
1 carrot
1 sweet red pepper
3 cups (750 mL) bean sprouts
Spicy Sesame Sauce:
2 tbsp (30 mL) sesame oil
2 tsp (10 mL) hot pepper flakes
2 tsp (10 mL) Szechuan peppercorns
(optional)
1/3 cup (75 mL) Oriental sesame paste or tahini
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) Chinese black vinegar or balsamic vinegar
1 tbsp (15 mL) light soy sauce
1 clove garlic, crushed or minced
1/2 tsp (2 mL) each salt and granulated sugar
Instructions
Spicy Sesame Sauce: In skillet, fry oil, hot pepper flakes and Szechuan peppercorns (if using) over medium-low heat, until pepper flakes and peppercorns are lightly browned, 4 to 5 minutes. Strain oil into heatproof bowl; discard solids. Whisk in sesame paste, rice and black vinegars, soy sauce, garlic, salt, sugar and 1/3 cup (75 mL) cold water until smooth. Set aside. (Make-ahead: Cover and refrigerate for up to 3 days.)
In large pot of boiling salted water, cook noodles according to package directions until al dente. Drain; chill under cold water and drain again. Toss with sesame oil; place in serving platter or individual bowls.
Halve and seed cucumber. With mandoline or vegetable peeler, cut cucumber and carrot into fine pliable ribbons. Slice pepper as thinly as possible. Remove and discard root ends from sprouts; blanch for 5 seconds in boiling water. Drain; chill under cold water and drain again. Scatter vegetables over noodles. Pour sauce over top; mix well.
