Cold Sesame Noodles 66

Ingredients

• 1 slices roasted peanuts salted toasted thin
• 0.5 cup balsamic vinegar black chinese
• 4  vermicelli (saifun)
• 0.5  cinnamon sticks 
• 0.5 tablespoon coriander seeds 
• 0.3 cup candied ginger chopped
• 1  cucumber peeled seeded quartered cut into matchstick-size strips
• 1 cup cilantro leaves fresh packed ()
• 1 large fuji apple cored quartered cut into matchstick-size strips
• 5  spring onion chopped
• 1 cup soy sauce light
• 4 cups mung bean sprouts 
• 6 servings satay sauce 
• 0.5  thai chile red
• 0.5 cup rice wine dry chinese ( rice wine)
• 0.8 cup sugar 
• 0.5 cup rice vinegar 

Equipment

• bowl
• sauce pan

Directions

1. Bring first 5 ingredients to boil in medium saucepan over medium heat, stirring until sugar dissolves.
2. Mix in cilantro, cinnamon, coriander, and chile.
3. Remove from heat; steep 45 minutes. Strain into bowl. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
4. Place noodles in large bowl.
5. Add boiling water to cover.
6. Let stand until noodles are soft, separating occasionally, about 10 minutes.
7. Drain; return noodles to bowl. (Can be prepared 4 hours ahead.
8. Let stand at room temperature. Before using, cover with warm water; drain well.)
9. Pour 1/4 cup broth into each of 6 shallow bowls. Top with sprouts, noodles, Peanut-Sesame Sauce, apple, cucumber, green onions, and ginger.
10. Garnish with apples, peanuts, and sesame seeds.
11. *Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets.