Cold Sesame Noodles

While DH and I don’t actually eschew noodles/pasta we also don’t eat it all that much. It has to be something we really like to keep us coming back for more. So here is a recipe that does. I’ve played with these noodles for many many years (my son Yehuda still remembers them fondly) and I’m finally really really pleased with the results and Ayelet my DIL said could you please post it so I can have the recipe written out? I felt this was high praise indeed and here you go my dear, easy peasy, written out.

The nice thing here is that although I used curly type egg noodles (which cook quickly) you can use spaghetti or other noodles if you wish. Although I’ve made my base and evil confession that I prefer my noodles cooked more than al dente (make of that what you will), in this recipe, don’t overcook them since they will be absorbing the dressing/sauce which make them softer. So when you cook your noodles, taste one to see it’s just got barely tender and immediately drain the pasta. Also, this is not for those who don’t eat peanuts. In the past, I’ve prepared them sans peanut butter but I gotta tell you this is SO much better because the melding of the peanut butter and soy sauce gives this divine layers of flavor that elevate these noodles to scrumptious. Trust me on this.

So start with your noodles (curly egg noodles here)

Just wanted you to see how they come in a block. So now bring your water to the boil in a large pot with about 2 teaspoon of salt and a drizzle (about a teaspoon) of mild flavored oil. Let it boil hysterically. like so:

Drop (careful it’s hot) the squares into the water and watch like a hawk as they start to release from blocks to noodles, helping them along with a spoon or pasta spoon/fork.

Start poking them a bit and helping them unwind.

As soon as the noodles are fully unfurled, so to speak, hook one and taste it to make sure it’s not overcooked. Generally these type of noodles require about 3-4 minutes (the extra minute or so is for unfurling from the block) but test them till they are al dente. As soon as they are, immediately drain the noodles in a colander and put in a bowl large enough to comfortably hold them. Leave room for tossing with the sauce but gimme a minute, we’ll get to that.

While the noodles are still warm, drizzle a coupla teaspoons to a tablespoon of mild oil with them to prevent stickiness and toss really well to coat them all with the oil (I use my hands in latex gloves). Let cool completely.

Good. Whilst they cool, prepare the sauce – no cooking of the sauce, just stirring it all up together. You have the option of smooth peanut butter or chunky. I’ve done both and like them both so really it’s up to you.

In a bowl or jar (but you need to be able to stir with a fork/whisk in there) put the soy sauce or tamari sauce, peanut butter, sesame oil, sesame seeds, rice vinegar (you can use apple cider vinegar if you don’t have rice vinegar but it’s a bit harsher in flavor) brown sugar (not white, this adds depth of flavor), mild vegetable oil, crushed garlic and chopped scallions. Stir until the peanut butter emulsifies nicely with the rest of the ingredients. The good part of a jar is if it separates just shake it up again. K.

Now here’s the part you should know. If you’re gonna eat them right away, pour as much of the sauce as you want on it and toss, toss, toss. I add the sauce slowly since really this is almost double what you need but I like ’em saucy. If however, you will only eat them say the next day, you put about a third of the sauce in, not more, toss very well and cover your noodles tightly and close up your jar of sauce and pop in the fridge. The noodles absorb the sauce but don’t get soggy since you are only “feeding” them a bit. Next day about 15 minutes or so before serving, pour an additional third of the sauce on them and toss well till completely coated. After 15 minutes, check to see if saucy enough for you and then you have the option to add more or save the sauce for the next batch of noodles, which yeah, you’re gonna make. I made half a package since I didn’t know how many noodle eaters I’d have and gone but not forgotten. I had to make another batch the very next day due to demand. Easy and delish, these go with practically anything or on their own.

Cold Sesame Noodles

200 grams curly egg noodles
approximately 1 -2 teaspoons mild vegetable oil
2-3 teaspoons of salt
2-3 teaspoons of mild veggie oil (NOT A TYPO! you will need additional oil)

Sauce:
Scant 1/3 cup soy sauce or tamari sauce
2 tablespoons peanut butter, smooth or chunky as you prefer
1-2 tablespoons sesame oil
1 tablespoon sesame seeds
3 tablespoons rice vinegar – or apple cider vinegar in a pinch
5 tablespoons brown sugar
1/4 cup mild vegetable oil
2 teaspoons crushed garlic
2 tablespoons chopped scallions

Directions:

In a large pot bring water to the boil and add the salt and oil making sure the water boils hysterically. Then carefully drop the blocks of noodles into the water, poking them with a pasta spoon/fork till they unfurl in the boiling water and after about 2-3 minutes test a noodle (gotta eat one, no other way) to see if done. Do not overcook since the absorption of the sauce makes them softer. When done to al dente, immediately drain in a colander and shake a bit then place in bowl large enough to hold the noodles (and enough space to later toss with sauce). Immediately toss with the additional tablespoon of oil while still warm, coating noodles thoroughly with the oil (I use my hands in latex gloves). Set aside to cool completely and make the sauce.

In a bowl or jar, put soy sauce, peanut butter, sesame oil, sesame seeds, rice vinegar, brown sugar, oil (yes, again!) crushed garlic and chopped scallions. Stir very well with a fork or whisk till peanut butter is completely incorporated into the sauce and it holds together. If eating right away, pour about half the sauce into the cold noodles and toss very well and let sit about 15 minutes. Add more sauce as you wish till well coated, and well tossed. The sauce recipe is quite generous and you will probably have leftover. If NOT eating right away, pour 1/3 of the sauce into the cold noodles toss well and refrigerate the tightly covered noodles and sauce in fridge. Keeps well for at least 2 days partially sauced. By the way, I have put noodles that we’ve eaten right away into the fridge and since they never last more than overnight, can tell you they are just a bit softer but equally yum. Just sayin’.