Ingredients
-
1
-
2
-
3
-
1
-
2
-
1
-
1
-
1
-
2
-
2
-
2
-
1/2
-
-
-
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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
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). |
|
3
Done
|
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. |
