Servings: six as a main dish; eight to ten as a side dish.
You can make the sesame purée several hours or a day ahead to let the flavors marry, but whisk in the water just before serving for a smooth, creamy consistency. The noodles can rest, cooked and tossed in oil, for half an hour, but don’t dress them until ready to serve.
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Your hands are the best mixing tools. Toss lightly to distribute the sauce, but don’t be tempted to cut the noodles. The Chinese believe long noodles mean long life.
I would suggest cutting the daikon into matchsticks instead of thin slices - it was difficult to incorporate and gave off too much of a cabbage smell as we ate it. Other than that, the sauce was pretty good, not amazing but the combo of the fresh veggies, noodles and sauce was great.
This was a lot work and flavor was so-so. However, it did smell great. I've had much better Asian noodle dishes.
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