{"id":7157,"date":"2025-04-07T20:52:43","date_gmt":"2025-04-07T20:52:43","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7157"},"modified":"2026-01-01T19:19:25","modified_gmt":"2026-01-01T19:19:25","slug":"cold-sesame-noodles","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/cold-sesame-noodles\/","title":{"rendered":"Cold Sesame Noodles"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Cold Sesame Noodles<\/span><\/h2>\n
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"I have combined and adapted several recipes to come up with this one. It is a great summer dish. I often cook it for a potluck because it is simple to make and always gets good reviews. It is also a robust recipe\u2014 you can change the proportions of the ingredients tremendously and still get something that tastes good. You can usually find the egg noodles in the freezer in an oriental food store."<\/span><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Adapted from Sanjiv Singh<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> lb<\/span> Chinese egg noodles<\/span> (or linguini) cooked according to package directions, to al dente<\/em>.<\/span><\/li>
  • \u00bc<\/span> cup<\/span> chopped peanuts<\/span><\/li>
  • 1<\/span> bunch<\/span> scallions<\/span> chopped<\/span><\/li>
  • 1<\/span> cucumber<\/span> peeled and sliced into small pieces<\/span><\/li>
  • cilantro for garnish<\/span> optional<\/span><\/li><\/ul><\/div>

    <\/span>Optional additions<\/span><\/h4>
    • snow peas<\/span> or sugar snap peas<\/span><\/li>
    • red\/orange\/yellow pepper<\/span> diced<\/span><\/li>
    • small broccoli florets<\/span> blanched<\/span><\/li>
    • 2<\/span> cups<\/span> bean sprouts<\/span> (add just before serving)<\/span><\/li><\/ul><\/div>

      <\/span>Sauce<\/span><\/h4>
      • \u00bd<\/span> cup<\/span> unsalted peanut butter<\/span> (preferably natural)<\/span><\/li>
      • \u00bd<\/span> cup<\/span> tahini<\/span><\/li>
      • 3<\/span> Tbsp<\/span> tamari soy sauce<\/span><\/li>
      • 2<\/span> Tbsp<\/span> dark Chinese-style sesame oil<\/span><\/li>
      • 2<\/span> Tbsp<\/span> hot chili oil<\/span> (or substitute with \u00bd tsp cayenne pepper) CAREFUL!<\/span><\/li>
      • 2<\/span> Tbsp<\/span> rice vinegar<\/span><\/li>
      • 1<\/span> inch piece<\/span> ginger<\/span> grated<\/span><\/li><\/ul><\/div>

        <\/span>Alternative Sauce<\/span><\/h4>
        • A shake of<\/span> Tamari soy sauce<\/span><\/li>
        • A shake of<\/span> dark Chinese-style Sesame oil<\/span><\/li>
        • Store-bought Peanut Sauce<\/span> such as Tsang Bangkok Peanut Sauce (amount to taste)<\/span><\/li><\/ul><\/div><\/div>\n

          <\/span>Instructions<\/span><\/h3>
          • Add the noodles to a large pot of boiling water and cook for 3-4 minutes, or until the noodles are al dente<\/em>. Drain.<\/span><\/div><\/li><\/ul><\/div>

            <\/span>Sauce<\/span><\/h4>
            • Put the peanut butter and tahini in a saucepan and heat slowly until melted. Add soy sauce, oils, vinegar and ginger. Add water in small quantities till you get a smooth paste that is about as viscous as honey. Cool.<\/span><\/div><\/li>
            • Pour the sauce over the noodles and mix thoroughly. <\/span><\/div><\/li><\/ul><\/div>

              <\/span>Alternative Sauce<\/span><\/h4>
              • Add a shake or two of Tamari soy sauce, and sesame oil to the noodles. Then add some of the Peanut Sauce, to taste, and mix thoroughly.<\/span><\/div><\/li><\/ul><\/div>

                <\/span>Finalize<\/span><\/h4>
                • Add peanuts and mix into the noodles and sauce mixture.<\/span><\/div><\/li>
                • Garnish noodles and sauce with scallions and sliced cucumbers, peas, bell peppers, broccoli (if using), mix in, and chill for an hour before serving. <\/span><\/div><\/li>
                • Add bean sprouts (if using) on top, at the last minute, before serving.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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