Chinese Celery Salad, Cold Sesame Noodles & Green Curry Chicken

CHINESE CELERY SALAD




Yield: 4 to 6 servings



1 bunch of celery, top and bottom removed, stalks separated and cut in half lengthwise

1 tablespoon rice vinegar or white vinegar

1 teaspoon toasted sesame oil

4 tablespoons soy sauce

2 dashes Chinese chili or hot sauce (optional)

1/2 teaspoon sugar

2 tablespoons chopped fresh cilantro (optional)



1. Bring a large pot of water to a boil. Add celery and blanch for 2 minutes. Remove, rinse and cool. Peel off fibrous strings. Cut celery into bite-size pieces.

2. In a bowl, whisk together vinegar, sesame oil, soy sauce, chili oil (if using), sugar and cilantro (if using). Toss in celery. Cover and refrigerate to cool before serving.

This recipe is from MAD HUNGRY by Lucinda Scala Quinn


Cold Sesame Noodles


Serves 4 to 6



Ingredients:

1 pound Chineese egg noodles, or spaghetti or linguine

½ tsp toasted sesame oil

6 tablespoons sesame pasta (tahini)

¾ cup water, plus more if needed

3 tblsp soy sauce

1 12/ teaspoon sugar

2 garlic cloves, minced

1 scallion (both white and green parts), thinly sliced

1 ½ inches of fresh ginger, peeled and chopped (1 tablespoon)

Chinese chili oil (optional)



Instructions:

1) Bring a large pot of water to a boil, add the noodles, and cook until just barely tender, 5-6 minutes, or according to the package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.

2) Meanwile, in a large bowl, thin the sesame paste by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger.

3) Just before serving, toss the chilled noodles with the sauce. Garnish with the remaining scallion and drizzle with the chili oil, if using.
This recipe is from MAD HUNGRY by Lucinda Scala Quinn