Cactus Fruit Flavored Cut Noodles with a Rosebud Flavored Sweet and Sour Sauce!
This cut noodle entree has a nice flavor that appeal to the ladies in the crowd! The presentation is simple and it is not complicated with items that would detract from the comfort level of this noodle entree.
The traditional asian method of shocking and rinsing the cut noodles, give the cut noodles a prized chewy texture. The pleasant mild strawberry flavor of prickly pear cactus fruit can easily be noticed in this entree. The sauce is delicately flavored and it compliments the flavor of the noodles.
Persian Arabic Rosebud Preserves were used to make the sweet sour sauce. Pre-made rosebud preserves are sold in jars at middle eastern markets. Persian jellies, jams and preserves are high quality items. Persia and Arabia both have a long history of preserving fruits and delicacies with jellied honey or sugar. If you are tired of the same old preserves and jelly flavors, then try the selection at a middle eastern market. You will not be disappointed!
Toasted Sesame Seeds:
The sesame seeds do not have to be toasted till they become brown! They only need to be toasted till they become aromatic with a few tan colored highlights.
Heat a dry saute pan over medium heat.
Add 1 tablespoon of sesame seeds.
Constantly shake the pan, till the sesame seeds become aromatic and lightly toasted.
Place the toasted sesame seeds into a small bowl.
Prickly Pear Cactus Fruit Cut Noodles:
Boil a pot of water over high heat.
Add 1 portion of prickly pear cactus fruit flavored fresh cut noodles.
Stir the noodles occasionally, till they become fully cooked.
Drain the hot water off of the noodles.
Add cold water and a few handfuls of ice cubes to the hot noodles in a pot.
Stir the noodles by hand, till they feel stiff, chewy and rubbery.
Drain the ice water off of the noodles.
Set the noodles aside.
Rosebud Sweet Sour Sauce:
Place a small sauce pot over medium heat.
Add 1/2 cup of dry sherry.
Add 2 1/2 tablespoons of rice vinegar.
Add 1 teaspoon of ginger paste.
Add 4 tablespoons of Persian Rosebud Preserves.
Add 1 teaspoon of crumbled edible dried rose petals.
Add sea salt and white pepper.
Add 1/2 teaspoon of lemon. juice.
Add 1/4 cup of water.
When the sauce comes to a gentle boil, immediately reduce the temperature to low heat.
Note: Taste the sauce, to check the balance of sweet and sour flavors. Adjust the balance with either sugar, lemon juice or vinegar. The sauce should have an equal balance of sweet and tart.
Simmer and reduce the sauce, till about 3/4 cup remains and the jelly pectin from the preserves, starts to thicken the sauce.
Add 4 drops of rosewater.
Add 1/4 teaspoon of sesame oil.
Add 1 pinch of lime zest.
Rosebud Sesame Sweet Sour Cut Prickly Pear Noodles:
Add the prepared cactus fruit flavored cut noodles to the sauce in the pan.
Toss the sauce and noodles together, as the noodles reheat in the sauce.
Use a straight long tine chef's carving fork to twist and coil the noodles on a plate.
Sprinkle a few pinches of the toasted sesame seeds over the noodles.
Sprinkle a small amount of chiffonade cut lime zest over the noodles.
The flavor of this Rosebud Sesame Sweet Sour Cut Prickly Pear Noodles is very interesting. The rosebud flavors have ladylike appeal. The is a nice Persian Arabic Asian fusion creation that is perfect for a multi course meal! Yum! ... Shawna