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Cold Sesame Noodles

Course Pasta, Side Dish
Cuisine Asian
Keyword cold noodles, sesame noodles, Whattomunch
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1 lb. Chinese egg noodles other thin egg noodles, and even spaghetti works.
  • 1 tablespoon neutral-flavored oil

For the sauce

  • 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

For serving

  • Thinly sliced green onions
  • Chile oil
  • Toasted sesame seeds to make it fancy, you can grind them in a mortar and pestle.

Instructions

  1. 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.
  2. In a small bowl, whisk the sesame paste and the peanut butter until smooth.
  3. 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.
  4. 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.
  5. Divide the noodles among bowls; drizzle the sesame sauce on top. Garnish with the scallions, a drizzle of chili oil, and sesame seeds.