The Ultimate Bar/Bat Mitzvah Celebration Book by Jayne Cohen and Lori Weinrott
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1 tablespoon toasted sesame oil

1 tablespoon Thai fish sauce (available at Asian markets or well-stocked supermarkets.)

1 tablespoon chopped fresh cilantro

1 tablespoon chopped scallions

2 teaspoons hot chile oil

pinch cayenne

pinch freshly ground black pepper

3 large eggs

1/4 pound angel hair pasta, freshly cooked and drained

vegetable oil spray

Ginger Soy Marinade (recipe follows)
    Preheat oven to 400 degrees.

    In a small bowl, combine sesame oil, fish sauce, cilantro, scallions, hot pepper oil, cayenne, and black pepper. Set aside.

    Beat eggs in large bowl. Add the sesame oil mixture and mix thoroughly. Add pasta, and stir to coat.

    Spray a baking sheet with the vegetable oil spray. Using a fork and a spoon, gather and twirl some of the noodles to form a small nest. Slide the nest off the spoon onto the sheet pan and repeat process, forming 24 nests in all.

    Bake nests for 15 minutes, or until pasta is firm and slightly browned. Remove from oven and let cool.

    Using a spatula, remove nests from pan and place on a flat-bottomed dish. Spoon some ginger soy marinade to taste over the nests, and refrigerate, covered, overnight.

    To serve, bring nests room temperature. Place a chopstick through the side of each nest so diners can pick it up easily.

    Serving ideas: Layer the bottom of the hors d'oeuvre tray with scallion stems or blanched Chinese long beans or green beans. Arrange the nests so that the chopsticks form a circular pattern on the tray.

    Cook's Note: This recipe makes a great noodle dish at a potluck. If desired, twirl the pasta into a larger nest for slightly more generous portions. You can garnish them with seared tuna, chicken or beef satay, sliced duck breast, or roast Peking duck from your favorite Chinese restaurant. Garnish the platter with lots of fresh cilantro and frilled scallion brushes.

    Yield: 24 nests (2 per person as an hors d'oeuvre)


1 tablespoon toasted sesame oil

1 tablespoon minced fresh ginger

1 tablespoon minced onion

1 tablespoon minced garlic

1/4 cup Chinese black vinegar* (also called Shanxi vinegar; substitute balsamic vinegar if necessary)

1/4 cup sweet soy sauce* (also called Kecap Manis; it contains palm sugar and is seasoned, unlike regular soy sauce)

1/4 cup rice vinegar

1 tablespoon fresh lemon juice

1 tablespoon minced fresh cilantro

2 teaspoons Sambal* (Thai red chile paste)

*These items are available at Asian markets and well-stocked supermarkets.
    Coat the bottom of a small sauté pan with sesame oil and place over medium heat. Add the ginger, onion, and garlic and sauté just until fragrant, but not browned. Remove from heat and let cool.

    Combine remaining ingredients in a bowl, and stir in sautéed flavorings. Refrigerate overnight.

    Cook's Note: Start the marinade at least one day before preparing the Asian Noodle Twists, so flavors can mingle Or prepare it up to 3 days in advance.

    Yield: 1 pint

The Ultimate Bar/Bat Mitzvah Celebration Book
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