Gelson’s Spicy Sesame Noodles Liven Up Buffets

DEAR SOS: The deli section of Gelson’s Market in Century City sells exceptional Spicy Sesame Noodles. Can you get the recipe?

--M.C.

DEAR M.C.: Gelson’s noodle dish will spice up any buffet menu. However, if you plan to serve the salad at picnic, keep the perishable mayonnaise dressing cold.

GELSON’S SPICY SESAME NOODLES

1 pound linguine

Sesame oil

1 bunch green onions, cut in 1-inch diagonals

1 bunch broccoli, trimmed, cut into florets, blanched

1/4 pound Chinese pea pods, cut into 1/2-inch diagonals, blanched

1 pound asparagus, blanched

1 sweet red pepper, cut julienne

Dijon-Chili Mayonnaise

Cook linguine al dente in boiling salted water. Drain and sprinkle lightly with sesame oil to prevent sticking. Cool.

Add green onions, broccoli, pea pods, asparagus and sweet red pepper. Toss to mix.

Add Dijon-Chili Mayonnaise and mix thoroughly. Serve cold. Makes 6 to 8 servings.

Note: To blanch vegetables, drop in boiling salted water and cook few minutes until vegetable turns bright color (time will vary according to vegetables). Plunge vegetable immediately in pan filled with iced water to prevent further cooking and discoloration.

Dijon-Chili Mayonnaise

2 eggs

4 egg yolks

1 tablespoon Dijon mustard

3 cups soy oil

2 tablespoons sesame oil

1 teaspoon chili oil

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon grated orange zest

Combine eggs, yolks and Dijon mustard in food processor. Add oils slowly in thin stream while machine is running. Add vinegar, soy sauce and orange zest. Makes 3 cups.

DEAR SOS: A former neighbor baked delicious Lavash, a cracker-like bread. Can you supply a recipe?

--RUTH

DEAR RUTH: Lavash, a crisp matzo-like cracker bread of Armenian-Middle Eastern origin, is ideal with soup or salad.

LAVASH

1 package dry yeast

1 tablespoon sugar

2 1/4 cups lukewarm water

6 cups flour

1/2 cup butter, melted

2 tablespoons sesame seeds

Combine yeast with 1 teaspoon sugar and 1/4 cup lukewarm water in small shallow bowl. Let stand 2 to 3 minutes, then stir to dissolve yeast completely. Set bowl aside in warm draft-free place 5 to 10 minutes or until mixture almost doubles.

Pour flour into large mixing bowl and make well in center. Pour in yeast mixture, remaining 2 cups water, melted butter and remaining 2 teaspoons sugar.

With large spoon beat flour into liquid ingredients, continuing to beat 10 minutes or until soft spongy dough is formed. Cover loosely with towel and set aside in warm draft-free place until mixture doubles.

Place dough on lightly floured board and divide into 10 equal parts. Roll out each part as thinly as possible into circles, then place 2 to 3 circles on baking sheet.

Sprinkle lightly with cold water and few sesame seeds. Bake on bottom rack of oven at 350 degrees 20 minutes or until bread is pale golden brown. Transfer breads with wide spatula to wire cooling rack.

Bake remaining rounds until dough is used. Bread will keep several days at room temperature if wrapped securely in foil. Makes 10 rounds.