I give two cooking workshops in July: Thai cooking on Saturday July 22nd at 2pm and macaroons (Italian meringue AND French meringue) on Sunday 23rd. All information is HERE for registration. New themes are coming in the fall…
- 400g cooked and drained Chinese noodles
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 large tomato
- 250g of mung bean sprouts (called soy sprouts)
- 1 small bunch of chives
- 1 small bunch of coriander
- 2 tablespoons of fried onions
- 2 carrots
- 125g of flat beans
- 2 tablespoons of olive oil
- 250g of edamame or peas
For the sauce:
- 1 teaspoon of honey
- 1 tablespoon of balsamic vinegar
- 4 tablespoons of olive oil
- 1 teaspoon of toasted sesame oil
- 2 tablespoons sesame cream
- 1 clove of garlic
- salt pepper
Hop in the cold pasta.
Cut the tomato into pieces. Here I took a big green and ripe tomato.
Put it in the pasta with the mung bean sprouts.
Finely chop the chives.
Cut the flat beans in half. Only they and the edamame will cook.
Finely chop the cilantro and pour it into the container.
In a small container, put the honey, balsamic vinegar, peeled and chopped garlic clove (I have my garlic press for that!), olive oil and toasted sesame oil.
Season generously with salt and pepper and add the sesame cream (tahini).
Mix well, the sauce is ready!
Pour into the pasta and mix well to disperse all the elements.