Cold Sesame Noodles
Submitted by avko4
Classic cold sesame noodles with peanut butter, tahini, Hunan pepper sauce, and crunchy cucumber. Nutty, spicy, and slurp-worthy Chinese noodles ready in about an hour.
YIELD
4 servingsPREP
1 hrsCOOK
10 minREADY
1 hrsIf you’ve ever stood at the counter of a New York deli scooping cold sesame noodles into a takeout container, you know the craving this recipe scratches.
Thin Chinese noodles get tossed in sesame oil, chilled, then coated in a rich sauce built on peanut butter, sesame paste, vinegar, and Hunan pepper sauce with a fresh chile for extra kick.
Julienned cucumber adds cool crunch, scallions bring sharpness, and cilantro ties the whole bowl together with that unmistakable herbaceous pop.
This is takeout-level cold sesame noodles made right in your own kitchen.
Pro Tips
- Toss the noodles with sesame oil immediately after draining. This coats each strand and prevents them from clumping into a solid mass in the fridge.
- The peanut butter and sesame paste sauce will seem thick at first. The chicken broth loosens it to the right consistency, so don’t panic.
- Julienne the cucumber into matchstick-thin strips. Chunky pieces won’t weave through the noodles the way you want them to.
- Serve at cool room temperature rather than ice cold. The sauce flavors are more pronounced when it’s not straight from the fridge.
Ingredients
Directions
Boil the noodles in a large pot of well-salted water until tender.
Drain, cool thoroughly in cold water, and drain again.
Toss the noodles with the sesame oil.
Cover and refrigerate for 1 hour.
Mince the fresh chile pepper, the scallions and the cilantro.
Peel and seed the cucumber and cut into fine julienne.
In a large bowl, combine the sesame seed paste, peanut butter, vinegar, hunan pepper sauce, chile, sugar, chicken broth and white pepper.
Add the cold noodles and toss well.
Add the cucumbers, scallions and cilantro, toss again, and serve.
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