Cold Sesame Noodles
Chilled noodles coated in a rich sesame-peanut sauce are a staple of Chinese-American cuisine. The dressing blends tahini or Chinese sesame paste with peanut butter, soy sauce, rice vinegar, and sesame oil into a thick, nutty emulsion that is simultaneously sweet, salty, tangy, and savory. After boiling, the noodles are rinsed in cold water to firm their texture and tossed with a drizzle of sesame oil to prevent clumping and add sheen. Julienned cucumber and sliced scallion provide freshness and crunch against the dense sauce. A pinch of chili flakes or a spoonful of chili oil can introduce heat for those who want it. The sauce keeps well in the refrigerator, so the dish can be assembled in minutes on a hot day. Leftover dressing doubles as a salad topping.
Adjust Servings
Instructions
- 1
Whisk peanut butter, sesame oil, soy sauce, vinegar, sugar, chili oil, and garlic into a smooth sauce.
- 2
Cook noodles and rinse in cold water until chilled.
- 3
Julienne cucumber.
- 4
Toss noodles with sesame sauce until evenly coated.
- 5
Top with cucumber and green onion.
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