This recipe came out so well I had to record it and share with you. I made it for Shabbat lunch and kept the sauce and noodles separate until just a bit before serving, but it was still amazing the next day.
Cold Sesame Noodles
Servings
8 Servings
Ingredients
- 1 pound somen or soba noodles spaghetti or angel hair would work too
- 2 tablespoons peanut oil or canola oil
- 2 teaspoons minced garlic
- 2 teaspoons grated ginger
- 1 cucumber peeled and julienned
- 2 carrot peeled and julienned
- 2 teaspoons white sesame seeds
- 2 scallions green parts only, thinly sliced
- 3 tablespoons tahina sesame paste
- 2 tablespoons smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 2 teaspoons chili paste or sriracha
- 2 tablespoons sugar
- 1/2 teaspoon ground szechuan pepper optional
Instructions
- Bring a pot of water to boil and cook noodles per package directions until al dente. Drain immediately, rinse with cold water, and drain again. Toss with 1 tablespoon of the peanut or canola oil and set aside.
- Heat the other tablespoon 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 tablespoons 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.
- Notes: Leftovers will keep in the fridge for up to 3 or 4 days.
Tamar – I LOVED this recipe. I made it yesterday for lunch w/o the PB (simply cause I wasn’t in the mood) and it was awesome. Of course the kick from the sriracha was stronger with out the PB to balance it but I liked it like that. How long will it stay assembled and tossed in the fridge without drying out?
Great questions Beverly. I mince ginger by grating it with a microplane, usually I peel and freeze the ginger and then it is always available for easy grating into any dish. You could also just chop it fine with a knife.
I don’t know the Dallas Kosher market, but sesame paste should be easy to find kosher even in regular grocery stores. They usually have an OU.
Chilis paste may be harder, if you can find sriracha you can use that or even the schug from Sabra would work.
Can you please tell me how you mince ginger?
Where to buy chili paste and tahina sesame paste I am in Dallas Texas.What hechsher do they have on them?
Does this call for plain sesame oil or toasted sesame oil? Thanks.
Toasted will add a nice extra depth of flavor but use what you can find. I used regular because it’s hard to find toasted.