Cold Sesame Noodles are a simple yet sophisticated Asian specialty found in most Chinese restaurants in the Northeast. Legend has it that 40 years ago, chef Shorty Tang cooked cold sesame noodles at his restaurant Hwa Yuan in New York City’s Chinatown. The restaurant closed down in the 80s when Mr. Tang died, but the noodles took off and can now be found in almost any Chinese restaurant in the city. I have loved them since I first tasted a bowl when I moved there. They are fantastic on a hot day. But they are delicious any time of the year. It is a simple yet delicious dish.
I Have been frustrated here in Colorado with Asian restaurants, the variety and quality of most of them have been disappointing. Making my own cold sesame noodles at home brings back memories of good Chinese food. And this recipe is incredibly easy. The key is to get an emulsion when you are whisking to make a smooth, creamy sauce. If it does break, add some more water and blend again with the whisk. It should come back together. You can use all sesame paste, but it is expensive, and half peanut butter works well. Chinese black vinegar is similar to Balsamic and has that umami that makes this recipe so good. It can be found on Amazon or in Asian markets, but Balsamic works too.
Ok, that is all for this week; I hope you are all staying safe and healthy out there in this crazy world. Please think of others in your choices; what you do affects more than yourself. Until next time!
- 1 lb. Chinese egg noodles other thin egg noodles, and even spaghetti works.
- 1 tablespoon neutral-flavored oil
- ½ cup sesame paste or tahini
- ½ cup creamy peanut butter
- 4 ½ tablespoons toasted sesame oil
- ¼ cup soy sauce
- 3 tablespoons sugar
- 2 ½ tablespoons Chinese black vinegar rice wine, or balsamic works too
- ½ tablespoon Sichuan peppercorn oil or chili oil
- ½ tablespoon salt
- 1 tablespoon mayonnaise preferably Kewpie (Japanese mayo)
- ¼ cup water about
- Thinly sliced green onions
- Chile oil
- Toasted sesame seeds to make it fancy, you can grind them in a mortar and pestle.
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Cook the noodles according to the package directions You want them cooked softer than al dente. Drain and toss with the neutral oil in a medium bowl or on a small-rimmed baking sheet. Cover and refrigerate until cold. Do not rinse the noodles to chill them faster; it removes all the starch that helps the sauce cling to the pasta.
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In a small bowl, whisk the sesame paste and the peanut butter until smooth.
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Add the sesame oil, sugar, black vinegar, dark soy sauce, Sichuan peppercorn oil, and salt and whisk again until smooth. You can also do all this in a food processor.
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Whisk in the mayonnaise and then whisk in enough water until a thin creamy, silky sauce forms. The mayo helps make an emulsion and add creaminess.
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Divide the noodles among bowls; drizzle the sesame sauce on top. Garnish with the scallions, a drizzle of chili oil, and sesame seeds.
