Cold Sesame Noodles With Crunchy Vegetables
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 4cups chopped fresh crunchy raw vegetables: snow peas, bell peppers, cucumbers, scallions
- 12ounces fresh Chinese egg noodles or long pasta like linguine
- 2tablespoons dark sesame oil
- ½cup tahini, peanut butter or a combination
- 2tablespoons sugar
- 3tablespoons soy sauce, or to taste
- 1teaspoon minced fresh ginger (optional)
- 1tablespoon rice or white wine or other vinegar
- Hot sesame oil or Tabasco sauce to taste
- ½teaspoon freshly ground black pepper, or more to taste
Nutritional analysis per serving (4 servings)
673 calories; 28 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 9 grams polyunsaturated fat; 88 grams carbohydrates; 7 grams dietary fiber; 14 grams sugars; 21 grams protein; 686 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use.
- Step 2
Cook the noodles in the boiling water until tender but not mushy. When they’re done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers.
- Step 3
Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it’s about the consistency of heavy cream; you will need ¼ to ½ cup per serving; store as desired.
- Step 4
When you’re ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.
Private Notes
Comments
A good summer dish, but it needs some oomph, unless you prefer somewhat bland food. The hot sauce helps. I added a teaspoon of chili garlic sauce, a clove of fresh garlic, and a little more vinegar to the sauce. More ginger would help, too. I used only one teaspoon of sugar. I added cold chicken, and, like others suggested, I blanched the snow peas. Cold shrimp or drained tofu would work, too. An easy, tasty meal for hot days.
If you are taken by a cold noodle craze, it is worth investing in a Japanese mandolin, brand name Benriner. Any Asian shop will have several sizes behind the counter. It creates match stick slices of cukes, radishes, apples, pears, melons and carrots used as garnish on noodles. It is indispensable and inexpensive.
This was too salty, but otherwise the flavor was good. Less soy sauce next time. Also, I used about 2:1 sesame paste:peanut butter but the pb still dominated too much. I'll just use the tahini next time. And the fresh ginger added a lot.
Double the ginger and the veggies. Also I don’t cook the organic Trader Joe’s snap peas.
50 min., 4 bowls, a colander and a big pot. I used the pot as the final "bowl" since it basically was easiest to mix all the sauced noodles and veggies with my hands. Kinda fun, and then into the fridge.
Fab summer recipe, totally riffable. Served to my fam of five as build-your-own cold noodles after the pool with little time to put it together. Separate bowls for all toppings, sauce and noodles makes it work for all different tastes/ages. Spaghetti works fine!