Cold Sesame Noodles
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Peanut butter does the heavy lifting in this sauce, with sesame oil supplying the sesame aroma, so the dish comes together without hunting down Chinese sesame paste.
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Soy, vinegar, sugar, and chili oil turn it sweet, salty, tart, and gently hot all at once. The noodles get a short ice bath that firms them up, and julienned cucumber and scallion cut through the dense coating. A cold, fast bowl for hot weather.
Ingredients
Instructions
- 1
Place 3 tbsp peanut butter, 2 tbsp sesame oil, 2 tbsp soy sauce, 1.5 tbsp rice vinegar, 1 tbsp sugar, 1 tbsp chili oil, and 1 tsp minced garlic in a mixing bowl.
- 2
Whisk for about 1 minute, until no sugar grains are visible and the sauce looks smooth and glossy.
If it is too stiff to coat noodles, loosen it with a small splash of warm water.
- 3
Cut 1 cucumber into very thin strips, about 0.2 cm wide, and finely slice 20 g green onion.
Briefly soak the cucumber in cold water, then drain it well so extra moisture does not thin the sauce.
- 4
Bring a large pot of water to a full boil, add 200 g Chinese wheat noodles, and cook for 3 to 4 minutes.
Drain as soon as the center is cooked but before the noodles become soft and swollen.
- 5
Rinse the cooked noodles under cold water, rubbing them lightly with your hands to remove surface starch, then chill them in ice water for 1 minute. Drain thoroughly and shake off water so the sauce stays thick.
- 6
Add the sauce to the chilled noodles and turn from the bottom until evenly coated.
Transfer to a bowl, top with shredded cucumber and scallion, and serve immediately.
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