Cold Sesame Noodles

Don’t know about you, but I’m hot and I don’t want to heat up the kitchen. You might want to make this while you’re making another meal and just set it aside to marinate for the next day. The only time you’ll need the stove is to boil the noodles…and if you’re preparing them for another meal, just make extra, and set them aside for this recipe!

I am a big fan of the flavors of sesame, fresh ginger, and cilantro. If you want a “salad” you can bring to a picnic, this is easy. You can certainly modify it, to reduce or increase the spiciness, to add or subtract more onion flavor…and to use reduced sodium soy sauce. And as for me, there is more joy in more garlic! This recipe is modified from a recipe posted by Patricia Heaton. As with every recipe I share, I invite you to make it your own, maybe by adding about a cup of tiny salad shrimp. It’s a nice alternative to salads heavy with mayo and eggs. I love the crisp flavor.

Cold Sesame Noodles

INGREDIENTS

8 ounces Chinese egg noodles, cappellini, or pad thai– style rice noodles- cooked to al dente, 3-5 min

1 tablespoon peanut oil                         

1/4 cup peanut butter (smooth is my preference)

1/2 teaspoon toasted sesame oil            

3 tablespoons rice vinegar

1/4 cup soy sauce                                 

2 teaspoons toasted sesame seeds

1 tablespoon honey                               

2 tablespoons freshly grated ginger, or 1 tablespoon ground ginger

2 garlic cloves, minced (or more)            

1 tablespoon red pepper flakes

1/2 English cucumber, thinly sliced         

1 scallion, chopped (or a little bit of red onion)

1/4 cup salted or unsalted roasted peanuts, chopped       

1 small bunch cilantro, chopped

PREPARATION

Bring a pot of water to a boil. Prepare a bowl of ice water. Cook the noodles. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.

In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.

You can always add a little bit of shredded Napa cabbage or shredded bok choy. Very good with a bit of fresh lime juice added!