Showing posts with label sesame noodles. Show all posts
Showing posts with label sesame noodles. Show all posts

Thursday, September 3, 2015

Margaret's Sesame Noodles #recipe @Lucyburdette

LUCY BURDETTE: I've mentioned before that my husband has a large family. So I've enjoyed an array of in-laws, including three sisters (and lovely husbands) and three brothers and their wives. This photo shows my mother-in-law with her four daughters-in-law and a niece.
Back row: Daughters in law Lucy, Jane, Pat and Margaret. Front row: matriarch Dorothy and her niece

Sadly though this year we lost one of family, a feisty, lively gardener/lawyer/mother/daughter-in-law named Margaret. The happy part of the story is that she left a lovely daughter and a brand-new grandson behind to carry on her legacy. And today I'd like to toast her by sharing with you one of her standby recipes. She loved parties and would often serve these noodles as part of a buffet.

As you can see by the photo of my copy (in Margaret's handwriting,) the recipe is well loved.


Margaret's sesame noodles

Cook a pound of good quality spaghetti noodles as directed on the package. Rinse the noodles and drain well. In a pretty bowl, toss them with 3 tablespoons sesame oil, 3 tablespoons soy sauce, and 2 tablespoons cider vinegar. This can be done ahead and set aside at room temperature.

For the sauce, place 2 tablespoons of soy sauce, 1 tablespoon cider vinegar, 3 tablespoons sesame paste, 3 tablespoons dry sherry, 1 tablespoon hot oil, 1 teaspoon hoison sauce, and one and a half teaspoons chopped ginger root into the bowl of a food processor. Pulse these together until smooth. Taste for flavorings, and add sugar if desired (1 to 2 teaspoons.)

Serve the sauce along side the noodles, which should be garnished with chopped scallions and cucumbers.

Hope you enjoy the noodles! The family will also enjoy remembering Margaret's joie de vivre, including her regular parting words
to her husband as they would leave a dinner party, when the rest of us wanted only to crawl off to bed: 

"Where are you taking me next?"

FATAL RESERVATIONS is on bookshelves now! 

And you can follow Lucy on Facebook,



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Thursday, August 29, 2013

Curried Chicken Salad with Grapes and Pecans for a Summer Party

 LUCY BURDETTE:  A couple of weeks ago we had some wonderful Key West pals visiting. We wanted to invite some local friends to meet them and to celebrate summer--what better excuse to throw a party? 

I had the urge to cook, but it had to be dishes that could be mostly made ahead so I would stay calm and enjoy the party. I chose a few that I knew well and a couple new dishes.

 Here's the menu I came up with:

Hummus with crackers and crudites
Curried Chicken Salad
Asian Cucumber Salad
Tossed Salad (made by my friend Jane)
Assorted grilled sausages
Leek biscuits (courtesy of the amazing Guilford, CT bakery 4 and 20 Blackbirds)
Sesame noodle salad
Scarlet O'Hara cupcakes
Orange-glazed angel food cake (4 and 20 Blackbirds)
Italian cookies (made by my friend Annette)


The house guests were wonderful choppers and helped me keep the dishes washed. 

Meanwhile, these guys were keeping a close eye on the chicken salad. You all know Tonka by now, my Aussie.... If you think the red dog looks a little chagrined, this photo was taken after he snatched a stick of butter off the counter and devoured it while Tonka watched.:) His name is Henry, as in Henri Stentzel of AN APPETITE FOR MURDER fame.


One roasted chicken, skinned, boned
One bunch red grapes, washed and halved
3 Sprigs of dill, washed and chopped
1/2 cup toasted pecans
1/2 to 1 cup mayonnaise, to taste
1 tsp curry powder
2-3 ribs celery, washed and chopped

I used purchased roast chicken from the supermarket, but you could also use leftovers from your own roast chicken. Debone the chicken, strip off skin and any chewy bits, break into bite-sized pieces and add to a large bowl. Wash and chop 2-3 sticks of celery. Wash the red grapes, halve them and add to the bowl. Wash dill and snip into the bowl. Toast 1/2 cup pecan pieces and add them. 


Mix the mayonnaise with the curry powder and adjust seasoning. Fold this into the chicken mixture. Refrigerate until ready to serve.

Dessert! The Scarlet O'Hara cupcakes for the chocolate people and the angel food cake for the rest...or some of each, which is what most chose:)

It was a wonderful night!

Here's a bit of happy book news: AN APPETITE FOR MURDER has gone back for a third printing--thanks to every one of you readers! And the edits on MURDER WITH GANACHE have been turned in to the publisher. Phew and yay!

Don't forget to Follow Lucy on Pinterest, or Facebook, or Twitter. The Key West food critic mysteries can be found wherever books are sold! MURDER WITH GANACHE, will be out in February--though you can pre-order it now!

Saturday, March 24, 2012

My Favorite Sesame Noodles by Lucy Burdette

I'm a sucker for sesame noodles--all kinds. I love the gloppy, viscous ones they serve in Chinese restaurants, and my sister-in-law's standby with noodles and a separate sauce. But the ones I serve over and over when company's coming and the barbeque is humming have no peanut-ty sauce at all. They are spicy and salty with a tang that comes from the balsamic vinegar and they can be paired with just about anything at all. I found the original recipe in Bon Appetite magazine and have tweaked it over the years.


1 tablespoon peanut oil
1 tablespoons minced, peeled ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1.5 tablespoons sugar
1 tablespoon hot chili oil or chili paste with garlic--to taste!
1 pound linguine
12 scallions, cleaned and chopped
1/2 cup chopped roasted peanuts
1/3 cup chopped fresh basil, cilantro if desired

Heat the peanut and saute the garlic and ginger on medium heat for about a minute. Scrape this into a large bowl and add the sesame oil, soy sauce, vinegar, sugar, hot oil or chili paste, scallions, and sugar, and whisk these ingredients until well combined. Cook the noodles as directed, drain, and rinse. Add them to the bowl and mix well. Leave them at room temperature, tossing occasionally until the sauce is absorbed. Before serving, sprinkle with nuts, basil, and cilantro, if desired, and serve at room temperature.For this dinner, I also added some leftover pork tenderloin that had been marinated and grilled the night before, and then cut into matchsticks. Add some flash stir-fried snow peas or bok choy and dinner is served. Warning: I don't make these if just the hub and I are at the table--the temptation is to finish off the entire bowl! (The dish would also be delicious with grilled shrimp or chicken or crunchy cubes of tofu for the vegetarians.)

Lucy Burdette is the author of the Key West food critic mysteries featuring aspiring food critic and accomplished home cook Hayley Snow. AN APPETITE FOR MURDER is in stores now, and DEATH IN FOUR COURSES will be published in September.

To keep up on all the latest news, please feel free to "like" Lucy's page on Facebook or follow her on twitter!