Cold Sesame Noodles

Yield

4 servings · 4 portions

Ingredients

• 8 oz spaghetti, soba, or Chinese wheat noodles
• 1 cucumber, julienned
• 1 carrot, julienned
• 2 green onions, thinly sliced
• Sesame seeds, for garnish
• Crushed peanuts, for garnish
• 3 tablespoons sesame paste or tahini
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or granulated sugar
• 1 garlic clove, grated
• 1 teaspoon fresh ginger, grated
• 2–3 tablespoons water
• 1 tablespoon chili oil, optional

Method

1. Bring water to a boil in a 4-quart pot. Cook the noodles according to package directions until tender.
2. Drain and rinse under cold running water until completely cooled. Drain thoroughly.
3. In a medium bowl, whisk together the sesame paste, peanut butter, soy sauce, rice vinegar, sesame oil, honey or sugar, garlic, ginger, and chili oil, if using.
4. Gradually add 2–3 tablespoons water, whisking until the sauce is smooth, creamy, and pourable.
5. Transfer the cooled noodles to a large mixing bowl. Pour the sesame sauce over them and toss until evenly coated.
6. Add the julienned cucumber, carrot, and sliced green onions. Toss gently, keeping some vegetables aside for topping.
7. Divide the noodles among serving bowls. Arrange the reserved vegetables on top.
8. Sprinkle with sesame seeds and crushed peanuts.
9. Serve chilled or at room temperature.

Kitchen notes

Practical Woman's Secret
Rinse the noodles thoroughly after cooking to remove excess starch and stop the cooking process. Drain well before adding the sauce so it stays rich and creamy instead of becoming watery.