(adapted from "Spicy Sesame Noodles" in Julee Rosso & Sheila Lukins, The Silver Palate Cookbook
I made this dish for the first time for the 1997 Berkeley Women's Law
Journal retreat. It was a big hit, and now every time I see Donna she
reminds me that I promised to give her the recipe.
So here it is.
- 2 T salt
- 1 lb. thin pasta (I use linguine)
- 1/4 c. peanut oil
- 2 c. Sesame Mayonnaise
- lots of hot chili oil (check the Asian foods aisle)
- 1 bunch green onions, cut on the bias, 1/2 in. slices
- 1 bunch asparagus tips
- Cook pasta until just tender.
- In a mixing bowl, combine pasta and peanut oil. Toss. Let cool to room
- In another bowl, whisk together the sesame mayonnaise and
chili oil. Add enough chili oil to make the mixture a bit spicier than
you want the final dish to be (the pasta mitigates the fire of the
- Combine green onions, pasta, and mayonnaise mixture. Toss.
Cover and refrigerate.
- Blanch asparagus tips (bring a pot of water
to a boil, dunk asparagus for thirty seconds, remove asparagus and run
under cold water until asparagus is cool to the touch).
- Slice asparagus on the bias into one inch pieces.
- To serve, toss noodles again to redistribute the sauce, and then
garnish with asparagus pieces. You can serve it immediately, but the
flavor with come out more if you let the noodles warm up slightly
first. (With all that mayonnaise, however, you don't want to let it
sit at room temperature for too long.)
Serves six as a side dish.