Cold Chinese Noodles With Spicy Sesame Sauce Recipes

COLD SESAME NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
• Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
• Refrigerate until cold, at least 30 minutes.

SLURP UP THESE COLD CHINESE SESAME NOODLES

Steps:

• For the sauce, in a mason jar or small bowl, whisk together all sauce ingredients well. Depending on thickness of sesame paste, you can add 1-2 tablespoon of water to thin until sauce consistency is pourable (like that of drinkable yogurt). Cover and refrigerate. The sauce can be made in advance and kept in well-sealed container or mason jar. Whisk well before using - you may need to add a splash of water to loosen after refrigeration.
• Cook noodles according to package directions. Drain in colander and rinse under cold water to stop cooking. Shake off excess water and drain well. Toss with the sesame oil to prevent the noodles from sticking and place in serving dish.
• To serve, pour sauce over noodles and toss to coat well.
• Top with cucumbers and a generous sprinkle of roasted sesame seeds.

COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE

Steps:

• Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
• FOR DRESSING:
• Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.
• For carrot curls: peel flesh of carrot in short shavings about 4" long. Place in ice water for 15 minutes to curl.
• Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
• * HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons.
• will give it a nice "bite." If your tastes run to the very hot, you might want to use 3TB.
• If you want to make your own oil:
• 1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate.
• Lasts indefinitely.