Ingredients
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Directions
Chinese Restaurant Cold Sesame Noodles, I love these from my local takeout joint. More traditionally, these are made with egg noodles, or lo mein noodles. But I really like making them with the thicker white Japanese udon noodles, even though I know it’s mixing origins. This recipe is my personal adaptation of Sam Sifton’s NY Times recipe., I love these from my local takeout joint. More traditionally, these are made with egg noodles, or lo mein noodles. But I really like making them with the thicker white Japanese udon noodles, even though I know it’s mixing origins. This recipe is my personal adaptation of Sam Sifton’s NY Times recipe.
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Steps
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1
Done
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Bring a Large Pot of Water to a Boil. Add Noodles and Cook Until Barely Tender, About 5 Minutes; They Should Retain a Hint of Chewiness. Drain, Rinse With Cold Water (if You'd Like to Try Something Different, Sometimes I Leave the Noodles Somewhat Warm), Drain Again and Toss With a Splash of Sesame Oil. Some Udon Noodles Come With Microwave Instructions, Feel Free to Use Those. |
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2
Done
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in a Medium Bowl, Whisk Together the Remaining 2 Tablespoons Sesame Oil, the Soy Sauce, Rice Vinegar, Sesame Paste, Peanut Butter, Sugar, Ginger, Garlic and Chili-Garlic Paste. (two Notes: 1- use Sriracha Sauce in Place of the Chili-Garlic Paste. 2- If You Don't Have Chinese Sesame Paste, I Usually Use Tahini and Just a Touch More Sesame Oil). |
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3
Done
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Pour the Sauce Over the Noodles and Toss (you May Have Extra Sauce, Which You Can Reserve to Use For Another Serving Later). Transfer to a Serving Bowl, and Garnish With Scallions and Sesame Seeds. |
