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Chilled Sesame Noodles
A simple noodle recipe with a big flavour.
YIELDS
4
Ingredients
- 1 lb / 450 Chinese noodles
- 1 tablespoon neutral oil
- 1 cucumber, julienned into batons 2 inches long
- 2 teaspoons kosher salt
- 3 tablespoons sichuan chili crisp
- 3 tablespoons roasted sesame paste or peanut butter
- 3 tablespoons light soy sauce
- 1 1/2 tablespoons black vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon granulated sugar
- 2 tablespoons minced garlic
- 1/4 teaspoon ground roasted sichuan pepper
- Roasted sesame seeds, for garnish
- Sliced scallions – green parts only, for garnish
- Chopped cilantro leaves, for garnish
Directions
- To cook the noodles: In a medium pot over high heat, bring water to a boil and cook them according to the package instructions until they’re al dente. (Cooking time will vary based on your choice of noodles.) Drain the noodles in a colander and rinse under cold water to stop them from cooking further.
- Transfer the noodles to a large bowl and mix the neutral oil to prevent the noodles from sticking together. Set aside.
- Place the cucumbers in a medium bowl, sprinkle with the salt, and gently massage the cucumbers with your hands to coat. Set aside at least 15 minutes to lightly pickle and let the water sweat out. Drain the liquid. The cucumbers should taste well-seasoned and just slightly crunchy.
- To make the sauce: in a small bowl, combine the chilli crisp, sesame paste, soy sauce, vinegar, sesame oil, sugar, garlic and roasted Sichuan pepper and mix well. Add one to two tablespoons of water to dilute the sauce if you want a slightly looser consistency.
- Place the cucumbers in the bowl with the noodles, pour the sauce over it, and, using tongs, mix well to combine.
- Transfer the noodles to a serving bowl and garnish with the sesame seeds, scallions and cilantro. Enjoy!
