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Cold Noodles with Sesame Sauce



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Cold Noodles with Sesame Sauce

The Minimalist Cooks Dinner:
More than 100 Recipes for Fast
Weeknight Meals and Casual Entertaining

by Mark Bittman, 2001, Broadway Books,
a division of Random House, Inc.

Time: about 40 minutes
Makes: 4 to 6 servings

“One of the best make-in-advance dishes, and a plus at
almost any buffet. Not bad as a main course, if you shred
some cooked chicken into it.”

12 ounces fresh Chinese egg noodles or
dried pasta
2 tablespoons toasted sesame oil
1/2 cup sesame paste (tahini) or
natural peanut butter
1 tablespoon sugar
1/4 cup soy sauce
1 tablespoon rice or wine vinegar
Tabasco or other hot sauce
Salt and freshly ground black pepper
At least 1/2 cup minced scallions

1. Cook the noodles in boiling salted water until they are tender, but
not mushy. Drain, then rinse in cold water for a minute or two.
Toss with 1 tablespoon of the oil and refrigerate for up to 2 hours,
or proceed with the recipe.
2. Beat together the tahini, sugar, soy sauce, vinegar, and remaining
1 tablespoon oil. Add a little hot sauce and salt and pepper; taste
and adjust the seasoning as necessary. Thin the sauce with hot
water, so that it is about the consistency of heavy cream.
3. Toss together the noodles and the sauce, and add more of any
seasoning if necessary. Garnish with the scallions and serve.

Great with Mark Bittman's
Vietnamese-Style Pork!

Featured Archive Recipes:
Another version of Cold Sesame Noodles
Chiu Chou Noodles in Sesame Sauce
Noodles with Scallions, Shiitake Mushrooms
and Snow Peas
Szechuan Noodles with Peanut Sauce

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