Friday, June 4, 2010

DIY: Sesame Noodles

No, they don't have to come from Joy Luck.

Sesame noodles are easy to prepare, last forever in the fridge, and are ready in under 15 minutes. Bring them to a party and you will be the favored guest. Bring them to the dinner table, and you will be graced with ooh's and ah's befitting a far more elaborate meal. Served cold with a some veggies, chicken, or tofu, it's one of my favorite summer dishes.

This recipe comes from The Black Dog Summer on the Vineyard Cookbook, one of the best seasonal cookbooks I've ever used.  I love their pictures, stories, and recipes, and recommend it highly.

A couple of things to keep in mind when making this dish:
  • It makes a lot of sauce.  A LOT of it.  My advice is to let the noodles sit and chill in the whole thing for an hour or two, so they absorb the sauce.  Then strain the noodles and save the remaining sauce for just about anything under the sun including roasted vegetables, marinades, or even another batch of noodles.  The sauce should last for 2 weeks in the fridge.
  • You can really pair this with just about anything, but I think a firmer companion is your best bet.  Such as the aforementioned grilled chicken, extra firm tofu, shrimp, cucumbers, carrots, or celery.  These choices all complement the soft texture of the noodles, and also provide a nice cling for the sauce. 
  • Feel free to make peanut noodles by swapping peanut butter for tahini, and peanut oil for sesame oil.  Same measurements apply. 
  • Got picky eaters or folks with allergies?  Reserve a portion of the cooked noodles, slather them in butter, grated cheese, and pepper.  Top with whatever you were going to use for the sesame noodles and you have happy campers and cookers. 
Leave the Peking Duck for the Chinese restaurants; this recipe is one to make and cherish in your own kitchen.  Enjoy.

Sesame Noodles
Adapted from the Black Dog Summer on the Vineyard Cookbook

1 lb fresh or dried egg noodles
1 cup tahini
1 cup hot water
1 cup grapeseed oil
1 cup tamari or soy sauce
1/2 cup sugar
1/2 cup cider or rice wine vinegar
1/4 - 1/2 cup chili oil, to your preference
2 tbsp dark sesame oil
5 cloves garlic, chopped
3 scallions, chopped

Grilled chicken
Broiled tofu

  1. Cook egg noodles per package instructions. Drain and strain. Add a drizzle of sesame oil to keep from sticking.
  2. Pour tahini and hot water into a large bowl, and whisk until smooth.
  3. Add grapeseed oil to the bowl.  Whisk.  Add tamari/soy sauce, sugar, and vinegar, one at a time, blending with a whisk after each addition. 
  4. Add chili oil and taste for spiciness. 
  5. Add sesame oil and garlic.  Blend. 
  6. Add noodles to sauce and allow to sit for at least 15 minutes.  Serve with scallions and whatever else pleases you.

Serves 4

1 comment:

  1. I stole this recipe and made it over the weekend! So yummy! Thank you!