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cissaljThese are not authentic, but are very tasty. Feel free to play with the proportions.
Cold Sesame Noodles
1 pound fine egg noodles
1+ tablespoon chopped scallions (I usually use a lot more)
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
0.5 tablespoon canola or peanut oil
2-3 tablespoons sesame oil (hot chili sesame oil or just roasted)
2 tablespoons sugar
2 tablespoons red wine vinegar
6 tablespoons soy sauce (I use a mix of authentic Chinese and Eden Shoyu)
4 tablespoons peanut butter (smooth or crunchy; I use natural without added sugar and usually without salt)
0.5 teaspoon hot chili oil (optional)
Chopped cooked chicken or turkey (optional)
Cook the noodles as specified on the box/bag. Drain well. Toss with 1-2 tablespoons of the sesame oil (hot or not), in a large bowl.
Put the canola or peanut oil in a small pan and heat. Add the garlic, ginger, and scallions. Saute until soft but not browned. Add the sugar, vinegar, soy sauce, and peanut butter, and cook- stirring- until they come together in a glossy dressing. Add the chopped poultry, if using, and stir in. Add the chili oil if you like, especially if you have not used hot sesame oil on the noodles.
Mix the dressing with the noodles. Taste, and add more sesame and/or hot oil if it seems to need it. Chill.
This is good at anywhere from cold to room temp, and makes a TON.
Cold Sesame Noodles
1 pound fine egg noodles
1+ tablespoon chopped scallions (I usually use a lot more)
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
0.5 tablespoon canola or peanut oil
2-3 tablespoons sesame oil (hot chili sesame oil or just roasted)
2 tablespoons sugar
2 tablespoons red wine vinegar
6 tablespoons soy sauce (I use a mix of authentic Chinese and Eden Shoyu)
4 tablespoons peanut butter (smooth or crunchy; I use natural without added sugar and usually without salt)
0.5 teaspoon hot chili oil (optional)
Chopped cooked chicken or turkey (optional)
Cook the noodles as specified on the box/bag. Drain well. Toss with 1-2 tablespoons of the sesame oil (hot or not), in a large bowl.
Put the canola or peanut oil in a small pan and heat. Add the garlic, ginger, and scallions. Saute until soft but not browned. Add the sugar, vinegar, soy sauce, and peanut butter, and cook- stirring- until they come together in a glossy dressing. Add the chopped poultry, if using, and stir in. Add the chili oil if you like, especially if you have not used hot sesame oil on the noodles.
Mix the dressing with the noodles. Taste, and add more sesame and/or hot oil if it seems to need it. Chill.
This is good at anywhere from cold to room temp, and makes a TON.
