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Entree
2 servings
1 hour
20 minutes
Chef Mollie Katzen
3 stalks organic celery
6 stalks Bok Choy
5 organic red onions, firm
1 small fennel
12 ounces thin noodles egg or soba buckwheat noodles
1 cup sesame seeds
1 tablespoon sesame oil
2 tablespoon peanut oil
3 cloves organic garlic, minced
½ teaspoon canela (cinnamon sticks), ground
3 teaspoon fresh ginger root, minced
¼ cup rice vinegar
2 tablespoon soy sauce
½ teaspoon salt
1 dash fresh ground black pepper
Slice the celery on the diagonal into thin strips. Remove the leaves from the bok choy and set aside.
Cut the bok choy stems into pieces slightly larger than the celery strips, and combine with the celery. Slice the bok choy leaves into strips and place in a separate bowl.
Cut the scallion bottoms in half lengthwise, and then at 1½ inch intervals all the way through the tops. Slice the fennel into thin strips. Combine the stems and fennel together until almost tender. Add the leaves and scallions and steam for several more minutes until everything is tender and bright green.
Rinse immediately in very cold water and set aside in a colander to drain.
Cook the noodles in boiling water until just tender. (Be careful not to overcook.) Drain and rinse thoroughly in cold water, separating the noodles gently with your hands as you rinse them so they don't clump together. Drain thoroughly after rinsing.
Transfer the noodles to a large bowl. Sprinkle with sesame seeds and drizzle with the oils. Mix well to be sure all the oil gets well distributed.
Add the remaining ingredients, taking special care to sprinkle the ground spices for even distribution. Mix gently but well. Cover tightly and chill.
May be served cold or at room temperature.
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