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I made this a couple of days ago and so far it's the best cold sesame noodles recipe I've ever made. I got this from Patricia Yeo's Cooking from A to Z cookbook. Below is the exact recipe from her book, here are my substitutions. I bought toasted sesame seeds, so the first step can be skipped. I didn't have peanut oil, so I just used vegetable oil and it tasted fine. I will try it with peanut oil next time, though. I used grated carrots and cucumbers instead of snow peas, red bell pepper and daikon radish because those two vegetable are what I normally put in this type of dish and it's easier! I also used dry Chinese egg noodles instead of fresh.
Units: US | Metric
Serving Size: 1 (175 g)
Servings Per Recipe: 4
The following items or measurements are not included:
rice wine vinegar