Tyler’s Cold Sesame Noodles

Cold Sesame Noodles

The first time I ate cold sesame noodles was when I lived in Tucson. The gourmet sandwich shop where I worked made them extra spicy and kept them extra cold. They were perfect when it was 108 outside and just the thought of hot food made my stomach rumba. Never having made them myself I looked to Tyler for some help. I found what I was looking for in his Cold Sesame Noodle recipe that is heavy on the peanut butter and flavored with just the right amounts of soy sauce, toasted sesame oil, chili sauce and rice wine vinegar. Next time a heat wave hits you know where to find me. Standing in front of the open fridge with a fork in my sesame noodles.

Tyler Florence Fridays

This is my entry for Tyler Florence Fridays. A talented group of foodie bloggers who love Tyler…and his recipes.

Cold Sesame Noodles

Cold Sesame Noodles

Kosher salt
1 pound Chinese egg noodles or spaghetti
1 (1-inch) piece fresh ginger, peeled and chopped
3 cloves garlic, smashed
2 tablespoons light brown sugar
1 cup creamy peanut butter
3 tablespoons rice wine vinegar
3 tablespoons low-sodium soy sauce
1 teaspoon red chili sauce (recommended: Sriracha Hot Chili Sauce)
1 tablespoon toasted sesame oil
6 tablespoons water
2 scallions, sliced thin
1 tablespoon toasted sesame seeds, for garnish
Fresh cilantro leaves, for garnish

1. Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm.

2. Drain immediately and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl.

3. In a blender or food processor add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water. Process until the mixture is smooth.

4. Put the blender jar into the refrigerator and let it chill for about 1/2 hour. Pour
the peanut sauce over the noodles and toss until well coated.

5. Serve garnished with the scallions, sesame seeds, and cilantro.


Cold Sesame Noodles


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Chinese Cold Sesame Noodles

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