Another Road to Sesame Noodles

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Even though I love Martha Stewart’s Cold Sesame Noodles, I thought that I would try a different path with Ken Hom’s Tan Tan Noodles.  It was like having a map to get to Chicago, and then deciding to go to San Francisco because that’s what I wanted anyway.  Similar ingredients are cooked, with more chili and less peanut butter, the sauce is soup-y and less paste-y.  In blatant disregard, I had changed two vital parts of the recipe – I did not use the Sichuan preserved vegetables, described as “essential”; and I substituted fat udon noodles for thin egg noodles.  A disappointingly different dish altogether of fat noodles in a thin red stock, no wonder I changed it a third time with a scoop of peanut butter.  I guess I like what I like, and what I like are Cold Sesame Noodles.

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