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.
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.
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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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