Cold Sesame Noodles

This is definitely my all time favorite summer dish. It’s nutty and yummy.. what else can I say? Using tahini in this dish makes it super easy to whip up under 10 minutes. 

Using your own homemade chili oil adds a whole different level of aroma and fragrance to this simple dish. If you're in a pinch, then lao gan ma will work just fine! But, if you have 1 hour to spare, you won't regret having your own special blend of chili oil. If you're interested in doing that, here's a recipe you can check out!

http://www.doobydobap.com/homemade-chili-oil

I’ve also added everything you need for this recipe including equipment on my amazon storefront and you can check it out on this link. 

For those shopping in store, here’s the shopping list! 

Ingredients
(Makes 2 servings)

• 400g Noodles of your choice (soba, somen,

• 400g Noodles of your choice (soba, somen, capellini, even spaghetti works— I used fresh Jingdu noodles)
• 2 tbsp Tahini
• 2 tbsp Peanut Butter
• 2 tbsp Light Soy Sauce
• 2 tbsp Chinese Black Vinegar (Balsamic works too)
• 1 tsp Garlic, grated / minced
• 1 tsp Sesame Oil 
• 1 tbsp Homemade Chili OIl or Laoganma 
• 1 tbsp Brown Sugar (optional)
• Cilantro (optional)
• Scallions (optional)
• Peanuts (optional)
• Black and white sesame seeds (optional)

Instructions

1. Boil a pot of water for the noodles.
2. While the water is boiling, prepare the sauce by mixing tahini, peanut butter, soy sauce, vinegar, garlic, brown sugar, and sesame oil. The brown sugar is optional, taste to your liking. It also depends on what peanut butter brand / vinegar you’re using. The sauce will feel slightly too thick to coat the noodles— that’s okay, because we’re going to be thinning it out with some of the starchy water from cooking the noodles!
3. Cook the noodles to the package directions on the back. 

4. Take the noodles out run under cold water. This stops the noodles from cooking further and retains a springy texture. 
5. Reserve 1 cup of the cooking liquid.
6. If you are opting to put in cooked vegetables, use the same water. Quickly blanch for 1-2 and cold shock in ice water to prevent it from browning and to keep it green. Squeeze the water out and set aside until assembly. 
7. Put the drained cold-shocked noodles in a large bowl. 
8. Add 2 tbsp of the prepared sauce. Thin out the sauce with ¼ cup- ⅓ cup of the cooking liquid. The starch in the noodle water will make the sauce cohesive and will allow the sauce to evenly coat the noodles. 

9. Plate your noodles. If you want it to look in the shape I plated mine, use large chopstics and twirl in the center until it forms a large yarn-like ball. Gently place the ball of noodles in your bowl and gently slide the chopsticks out!

10. Garnish with crushed more sauce on top, crushed peanuts, sesame seeds, cilantro, scallions, and chili oil! Enjoy!! 

Cold Sesame Noodles

4 from 104 votes

Recipe by Doobydobap Course: DinnerCuisine: Chinese, Taiwanese, Fusion, JapaneseDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

This is definitely my all time favorite summer dish. It’s nutty and yummy.. what else can I say? Using tahini in this dish makes it super easy to whip up under 10 minutes. 

Ingredients

• 400 g Noodles of your choice (soba, somen, capellini, even spaghetti works— I used fresh Jingdu noodles)

• 200 g Gai Lan (optional)

• Sauce

• 2 tbsp Tahini

• 2 tbsp Peanutbutter

• 2 tbsp Light Soy Sauce

• 2 tbsp Chinese Black Vinegar (Balsamic works too)

• 1 tbsp Brown Sugar (optional)

• 1 tsp Garlic, grated / minced

• 1 tsp Sesame Oil

• Garnish

• 1 tbsp Homemade Chili OIl or Laoganma

• Cilantro (optional)

• Scallions (optional)

• Peanuts (optional)

• Black and white sesame seeds (optional), toasted

Directions

• Boil a pot of water for the noodles.
• While the water is boiling, prepare the sauce by mixing tahini, peanutbutter, soy sauce, vinegar, garlic, brown sugar, and sesame oil. The brown sugar is optional, taste to your liking. It also depends on what peanutbutter brand / vinegar you’re using. The sauce will feel slightly too thick to coat the noodles— that’s okay, because we’re going to be thinning it out with some of the starchy water from cookign the noodles!
• Cook the noodles to the package directions on the back.
• Take the noodles out run under cold water. This stops the noodles from cooking further and retains a springy texture.
• Reserve 1 cup of the cooking liquid.
• If you’re opting to put in cooked vegetables, use the same water. Quickly blanch for 1-2 and cold shock in ice water to prevent it from browning and to keep it green. Squeeze the water out and set aside until assembly.
• Put the drained cold-shocked noodles in a large bowl.
• Add 2 tbsp of the prepared sauce. Thin out the sauce with ¼ cup- ⅓ cup of the cooking liquid. The starch in the noodle water will make the sauce cohesive and will allow the sauce to evenly coat the noodles.
• Plate your noodles. If you want it to look in the shape I plated mine, use large chopstics and twirl in the center until it forms a large yarn-like ball. Gently place the ball of noodles in your bowl and gently slide the chopsticks out!
• Garnish with crushed more sauce on top, crushed peanuts, sesame seeds, cilantro, scallions, and chili oil! Enjoy!!

Notes

• Toast your sesame seeds before you put them in! It'll be so much more fragrant.
• If you do not have tahini available in your area, just use 1/2 cup toasted sesame seeds and 2 tbsp neutral oil and blend using a food processor.

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