Recipe: Cold Sesame Noodles (Warning: You will become addicted to these)

Okay think about the sesame noodles you get at Chinese take out places. The noodles I’m going to tell you how to make are about 1000 times better than those.  With these noodles. you might not be wowed at the first bite. But keep eating and you’ll see, they’re kind of ninja like in how they sneak up on you and then all you want to do is keep eating them.  You won’t stop until you’ve stuffed every last bit of noodle into your mouth.  And then you’ll want more.

Cold Sesame Noodles (recipe courtesy of my mother, one of the greatest cooks of all time)

Dried Chinese Noodles

Kikkoman Soy Sauce

White Vinegar

Sesame Oil

Scallions (1 piece or more depending how much you’re making)

Sriracha (only for those who can take it)

Cooking Instructions:

Boil water for noodles.  Just like you’re making pasta, have enough water to cover the top of how ever much noodles you’re making.  Once water boils, take a handful of noodles (again adjust to your preferred amount) and throw them in the water.

Turn heat to medium high.  Stir the noodles around, make sure you’re separating them in the water so they don’t stick together.  Let noodles cook for approximately 8 – 10 minutes.  Check around that time to see if the texture is right.  Should be a little chewy, and not too mushy.

Drain noodles in a colander. Rinse noodles with cold water.  Stash noodles in fridge to cool. Can be made a few days ahead of time.

When noodles are sufficiently cold enough, take them out. You can dress them now.  Start with the sesame oil first.  Drizzle oil onto noodles, making sure you’re not drenching the noodles but just about coating them.  Mix the noodles around (I like to use chopsticks, they seem the easiest tool to use to mix the noodles around) Then drizzle the noodles with the soy sauce.  Again, don’t drench them but use enough soy sauce so that the noodles are a nice brown color.  Pour 1 – 2 capfuls of the white vinegar onto the noodles. Mix.  Taste.  If you like it saltier, add more soy sauce. If you want more tang, add more vinegar.  But ideally you should have a nice balance of salt and a slight tang to the noodles.

Chop up 1/2 – 1 stem of scallions. Mix them into the noodles.

Add the Sriracha. The Sriracha really kicks up the flavor of the noodles so I highly suggest it.

Voila! Dive in!

Just a note. If you put the dressed noodles in the fridge, just make sure to add more of the 3 sauces whenever you’re ready to eat them again because the noodles tend to soak up the sauce.

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