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Recipe Detail

Cold Sesame Noodles

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Number of Servings:

Ingredients:

  1. 2 teaspoons - chili paste
  2. 2 tablespoons - sugar
  3. 1/2 teaspoons - ground Sichuan pepper optional
  4. 12 ounces - dried spaghetti or Chinese egg noodles
  5. 2 tablespoons - peanut oil
  6. 2 teaspoons - minced garlic
  7. 2 teaspoons - grated ginger
  8. 1 - cucumber peeled, julienned
  9. 2 - carrots peeled, julienned
  10. 2 teaspoons - white sesame seeds
  11. 2 - scallions green parts only, thinly sliced
  12. 3 tablespoons - Chinese sesame paste (OR 3 Tbsp. tahini paste with extra tsp. sesame oil)
  13. 2 tablespoons - smooth peanut butter
  14. 2 tablespoons - soy sauce
  15. 1 tablespoons - sesame oil
  16. 2 tablespoons - Chinese rice vinegar

Directions:

Bring a pot of water to boil and cook egg noodles or spaghetti until al dente, or the minimum amount of time according to package instructions. Drain immediately, rinse with cold water, and drain again. Toss with 1 Tbsp. of the peanut oil and set aside.

Heat the other Tbsp. of peanut oil in a small pan over medium heat. Gently cook the minced garlic and grated ginger until just fragrant, about 30 to 40 seconds. Remove from the heat and set aside.

Prepare the sauce: In a medium bowl, combine the sesame paste, peanut butter, soy sauce, sesame oil, rice vinegar, chili paste, sugar, and optional Sichuan pepper. Add 3 tbs. of water and whisk until the mixture is smooth. Stir in the cooked garlic and ginger.

Pour the sauce over the noodles, add the cucumbers and carrots, and toss. Transfer to large bowl or deep serving dish and sprinkle the sesame seeds and scallions on top.

You can serve the sesame noodles at room temperature or chill in the fridge for 1 to 2 hours before serving.

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