Cold Sesame Noodles (845 views)

That is my go-to recipe if I am making it vegetarian. I skip the sugar, but that's just me. I've used tahini and I've found toasted tahini, but peanut butter works very well.

Thanks for posting. I haven't had sesame noodles for a while but I love them. Putting this on the menu for next week .

Emma --

I made the recipe for dinner --- so very good! I will absolutely make again and great for a quick meal (and bonus, I usually have most of the ingredients on hand).

Thx again.

I’m not sure this is the same recipe but it’s adapted from a NYT’s recipe so it’s what I’m using. Like you, I couldn’t access the actual version Emma linked to.

smittenkitchen.com/2015/08/takeout-style-sesame-noodles-with-cucumber/

IIRC, NY Times allows you X numbers of free views (per page and per month, I think?) and then puts up the paywall. After much clicking, I was able to see the recipe the other day, but today I'm walled out.

I was able to copy/paste the original and thought I should post it here for posterity.

Cold Sesame Noodles: Without The Wait For Takeout.
Ingredients
1 pound Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, available in Asian markets
2 tablespoons sesame oil, plus a splash
3 ½ tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chili-garlic paste, or to taste
Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
¼ cup chopped roasted peanuts
Preparation
Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
Tip
The Chinese sesame paste called for here is made of toasted sesame seeds; it is not the same as tahini, the Middle Eastern paste made of plain, untoasted sesame. But you could use tahini in a pinch. You need only add a little toasted sesame oil to compensate for flavor, and perhaps some peanut butter to keep the sauce emulsified.