Chinese Restaurant Cold Sesame Noodles

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READY IN: 20mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons sesame oil, plus a splash
  • 3
    tablespoons soy sauce
  • 1
    tablespoon chinese rice vinegar
  • 2
    tablespoons and 1 teaspoon Chinese sesame paste
  • 1
    tablespoon and 1 teaspoon smooth peanut butter
  • 1
    tablespoon sugar
  • 1
    tablespoon finely grated ginger
  • 2
    teaspoons minced garlic
  • 2
    teaspoons chili paste with garlic (to taste)
  • 2
    scallions, sliced
  • 12
    tablespoon sesame seeds, for garnish
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DIRECTIONS

  • 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 (if you'd like to try something different, sometimes I leave the noodles somewhat warm), drain again and toss with a splash of sesame oil. Some udon noodles come with microwave instructions, feel free to use those.
  • 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. (Two notes: 1- I use sriracha sauce in place of the chili-garlic paste. 2- If you don't have Chinese sesame paste, I usually use tahini and just a touch more sesame oil).
  • Pour the sauce over the noodles and toss (you may have extra sauce, which you can reserve to use for another serving later). Transfer to a serving bowl, and garnish with scallions and sesame seeds.
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