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Cold Sesame Noodles

August 23, 2011 11:54AM

Updated: May 9, 2012 9:43AM



For crunch, color and extra nutrients, add julienned snow peas and carrots. Shredded, cooked chicken or cubes of marinated tofu make this a meal.

MAKES 4 TO 6 SERVINGS

1 pound Chinese egg noodles, spaghetti or linguini

1/2 teaspoon toasted sesame oil

6 tablespoons sesame paste (tahini)

3/4 cup water, plus more if needed

1 tablespoon rice vinegar or white vinegar

3 tablespoons soy sauce

11/2 teaspoons sugar

2 garlic cloves, minced

1 scallion (white and green parts), thinly sliced

11/2 inches fresh ginger, peeled and chopped (1 tablespoon) Chinese chili oil (optional)

Bring large pot of water to boil, add noodles and cook until just barely tender, 5 to 6 minutes or according to package instructions. Drain well. Toss with sesame oil to coat. Cover and refrigerate.

Meanwhile, in large bowl, thin sesame paste by stirring enough water into paste to achieve consistency of thick cream. Whisk together vinegar, soy sauce and sugar. Add mixture to sesame paste. Stir in garlic, 3/4 of scallion and ginger. Just before serving, toss chilled noodles with sauce. Garnish with remaining scallion and drizzle with chili oil, if using.

From Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn (Artisan, $27.95)

Nutrition facts per serving: 578 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 93 g carbohydrates, 5 g sugars, 20 g protein, 777 mg sodium, 5 g fiber




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