This looked like a yummy offering to accompany grilled goodies (which we never have – no grill) during the summer (which we’re not experiencing – no heat). We gave it a whirl and were very pleased! I found it on the wonderful food blog Serious Eats and made a few adjustments. As tempting as it is, don’t eat it until it’s chilled for several hours, preferably overnight. The flavors need time to mingle and develop. By the way, this recipe is totally vegetarian – possibly vegan if you’re careful about your peanut butter. I don’t know – I’m not a big label reader.
5 tablespoons sesame seeds
5 tablespoons dark soy sauce
1/4 cup peanut butter
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 inch ginger, peeled and grated
2 garlic cloves, minced
1 teaspoon Tabasco
1/2 cup hot water
1 tablespoon salt
1 pound fresh Chinese egg noodles (see above)
8 scallions, sliced thin
1 medium carrot, peeled and grated
2 red bell peppers, stemmed, seeded, and sliced thin
Toast sesame seeds in a medium, dry skillet over medium heat until golden and fragrant, about 10 minutes. In a blender or food processor, combine sesame, soy sauce, peanut butter, vinegar, sugar, ginger, garlic and Tabasco and pulse until ingredients begin to blend. While blender is on low, add hot water in a slow stream until dressing has consistency of heavy cream (you might not need all the water). Set dressing aside.
Cook noodles with salt according to package directions. After cooking, drain noodles and rinse with cold water until completely cooled. Shake water out of noodles thoroughly. In a large bowl, toss noodles, scallion, carrot and bell pepper with dressing until well distributed. Chill.
One thought on “Cold Sesame Noodles”
This sounds really good. I will try it this summer and let you know. Of course, we do have a grill and do use it a lot! :) Even a dinner of grilled vegetables, a summer favorite, would be good with these noodles.