RISE & SHINE KAUT43 OKC
The art and various uses for Chinese noodles is something every and any level of “foodie” can get into when looking for summertime meal options. Chinese egg noodles can be enjoyed hot or cold, used in various dishes, and with different width of noodles.
When it’s hot outside, and you’re looking for a great meal, tossing together, a few ingredients is all it takes. You can cook the noodles ahead of time and toss with little sesame oil, make the dressing separate, toss and plate as needed!
A few things about my recipe:
If you’re feeling pretty “foodie” making traditional homemade Chinese noodles is a lot of fun. It also takes some effort, if you’re up to the experience. For me I just wanted something quick and easy, so opted for dry Chinese noodles. In a pinch use spaghetti or Bucatini (fat hollow spaghetti) if buying Chinese noodles is not an option.
I use Tamari (Japanese) soy sauce instead of a regular Chinese soy sauce. Some versions of Tamari use no wheat as opposed to Chinese soy that does. We’re utilizing traditional egg noodles which has gluten, so for me, Tamari being gluten-free (depends on the brand) is not the reason. Tamari has more rounded out, bold flavor, without that sharp, salty bite of a Chinese soy sauce. It’s just a matter of preference or availability, so the call is yours.
Chinese Sesame Paste: There is a difference between Chinese sesame paste, and Tahini ( used in making hummus). Tahini is made with un-toasted sesame seeds while the Chinese version utilizes toasted sesame; Again, flavor and preference.
I topped my noodles with julienned cucumbers, chopped scallions, and toasted sesame. You may also use julienned carrots or radish, bean sprouts, or crushed peanuts. I like texture, so having something with a bite along with the noodles is a real treat.
Cold Sesame Noodles Serves 4-6 meal-sized portions.
1 pound fresh or dry Chinese noodles
2 tablespoons toasted sesame oil
4 tablespoons Tamari soy sauce or traditional Chinese soy sauce
3 tablespoons Chinese Rice Vinegar
2 tablespoon Chinese sesame paste
1 rounded tablespoon peanut butter (smooth or chunky)
1 tablespoon Raw Sugar (Turbinado sugar) or dark brown sugar
1-2 tablespoons freshly grated ginger (I used two because I like the flavor of fresh ginger)
2-3 garlic cloves, freshly grated
1 tablespoon chili-garlic sauce or to taste preference
Cucumber seeded and julienned
Chopped scallions (green onion)
Toasted sesame seeds
Crushed roasted peanuts
Bring a pot of salted water to a rolling boil. Add your fresh or dry noodles and give a stir to prevent sticking. Let the noodles cook until al dente (with a bite) 5-8 minutes depending on what style of noodle you are using. Drain the noodles and toss with a splash or two of toasted sesame oil. Cover and chill in the fridge.
For the dressing: In a small bowl, add the Tamari, rice vinegar, ginger, garlic, sugar, sesame oil, sesame paste, peanut butter, and chili-garlic sauce. Mix until smooth and well combined. Cover and chill until ready to use.
The noodles and dressing may be made ahead of time. I would avoid tossing and storing before use as the noodles will soak up the dressing leaving the noodles dry and without bold flavor. When ready to serve, remove the noodles and dressing from the fridge. Pour in the dressing and toss with chopsticks or tongs. Be sure to roll evenly so that all of the noodles coat evenly.
Plate the noodles individually or in a large bowl. Top with colorful and crunchy garnish such as crushed peanuts, julienned cucumbers carrots and radish, bean sprouts, sesame seeds, and cilantro. Enjoy!