Nancy's Sesame Noodles (Cold)

Cold sesame noodles is the cookout pasta salad you actually want at the cookout. Spaghetti gets cooked, rinsed cold, then tossed in a peanut-butter-and-sesame-oil sauce loosened with warm water until it coats every strand without clumping.

The trick is the warm water. Peanut butter is stiff on its own and will seize up in cold contact with rinsed noodles. Whisking it with a few teaspoons of warm water first turns the texture pale, light, and pourable. From there, sesame oil, soy sauce, a pinch of sugar, and hot sauce build the savory-sweet-spicy backbone.

Serve immediately for fresh-tossed texture, or chill an hour before serving so the noodles absorb the sauce. Top with sliced scallions, sesame seeds, or shredded cucumber for crunch. This holds well at potlucks and packs nicely for lunch.

Kitchen Tips

• Rinse the cooked noodles aggressively under cold water to remove surface starch. Sticky noodles won’t take the sauce evenly.
• Use natural peanut butter for the cleanest flavor. Sweetened brands will throw off the sauce balance.
• Taste before serving. Soy sauce and hot sauce levels are personal, so adjust to your heat tolerance.
• A splash more sesame oil right before serving freshens up the aroma if the noodles have been sitting.

Variations

• Add shredded chicken and cucumber matchsticks for a meal-sized noodle bowl.
• Stir in 1 tablespoon of grated fresh ginger and a clove of minced garlic for a more aromatic sauce.
• Sprinkle with chopped peanuts and cilantro before serving for textural and herbal lift.