Cold sesame noodles

Here are a couple recipes I've collected and ammended.

America's Test Kitchen

1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium cloves garlic, minced or pressed through
garlic press (about 2 teaspoons)
1 piece (1-inch) fresh ginger, grated or minced (about
1 tablespoon)
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot sauce (they say Tabasco, I use Sriracha, and I use probably about 2 t)
2 tablespoons lightly packed light brown sugar
Hot water

Lightly toast the sesame seeds. Reserve a tablespoonfull and add everything else to a blender or food processor and process, and then drizzle in hot water slowly until it gets to the consistency you like (I've found that this is anywhere from 4 to 6 T). Add the sesame seeds to the sauce afterwards, and toss with the noodles of your choice (I've used everything from udon noodes to regular spaghetti noodles). I love this with thinly sliced cucumber and red bell pepper.


Another that looks good.

For one lb noodles:

1/2 c. peanut oil
1/2 c. tahini
1/4 c. sesame oil
1/4 c. soy sauce
1/4 c. rice wine vinegar
3-4 crushed/minced large garlic cloves
1-2 T. minced fresh ginger
cayenne or red pepper flakes to taste

Whisk dressing ingredients together and toss with warm pasta. Refrigerate. Garnish w/chopped green onions and sesame seeds
* For special parties, I sometimes toss in steamed shrimp, blanched broccoli florets and colored bell pepper strips*


Cold Sesame Noodles1 lb Chinese egg noodles
1/4 cup chopped peanuts
1 bunch chopped scallions
1 cucumber, peeled and sliced
cilantro for garnish (optional)

1/2 cup unsalted peanut butter (preferably natural)
1/2 cup tahini
3 tbsp tamari soy sauce
2 tbsp dark Chinese-style sesame oil
2 tbsp hot chile oil (or substitute with 1/2 tsp cayenne)
2 tbsp rice vinegar
1 inch piece of ginger, grated

Add the noodles to a large pot of boiling water and cook for 3-4 minutes. Drain. Put the peanut butter and tahini in a saucepan and heat slowly until melted. Add soy sauce, oils, vinegar and ginger. Add water in small quantities till you get a smooth paste that is about as viscous as honey. Cool. Pour the sauce over the noodles and mix thoroughly. Add peanuts and mix once again. Garnish with scallions and sliced cucumbers and chill for an hour before serving.

Sesame Sauce
Seasoning Sauce:
1/3-cup sesame paste*
1⁄4-cup oil
3 T soy sauce
3 T vinegar
2 T sugar
3 T hot water
1 T sesame oil
2 cloves garlic
1 T chili oil
3-4 scallions
1 t dried chili peppers, broken up

In the jar of a blender, put the garlic and scallions. Blend until minced. Add remaining ingredients and blend until smooth. Taste and adjust for seasoning. Be aware that the spiciness will increase somewhat.

*Sesame paste is available in Asian grocery stores. It is different from tahini in that the sesame seeds are toasted so that it is darker in color. I get Lan Chi brand.


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