Oriental Scroll II
Butler, Steve
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Cold Noodles with Sesame Sauce

“Cooking is not a set of dogmas but a craft that can be learned and enjoyed.”
~ Mark Bittman

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Asian Tale
Mia Moore
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Cold Noodles with Sesame Sauce


The Minimalist Cooks Dinner:
More than 100 Recipes for Fast
Weeknight Meals and Casual Entertaining
by Mark Bittman, 2001, Broadway Books, a division of Random House, Inc.

Time: about 40 minutes
Makes: 4 to 6 servings

“One of the best make-in-advance dishes, and a plus at almost any buffet.
Not bad as a main course, if you shred some cooked chicken into it.”

12 ounces fresh Chinese egg noodles or dried pasta
2 tablespoons toasted sesame oil
1/2 cup sesame paste (tahini) or natural peanut butter
1 tablespoon sugar
1/4 cup soy sauce
1 tablespoon rice or wine vinegar
Tabasco or other hot sauce
Salt and freshly ground black pepper
At least 1/2 cup minced scallions

1. Cook the noodles in boiling salted water until they are tender, but not mushy. Drain, then rinse in cold water for a minute or two. Toss with 1 tablespoon of the oil and refrigerate for up to 2 hours, or proceed with
the recipe.
2. Beat together the tahini, sugar, soy sauce, vinegar, and remaining 1 tablespoon oil. Add a little hot sauce and salt and pepper; taste and adjust
the seasoning as necessary. Thin the sauce with hot water, so that it is
about the consistency of heavy cream.
3. Toss together the noodles and the sauce, and add more of any seasoning
if necessary. Garnish with the scallions and serve.
 

Great with Mark Bittman's
Vietnamese-Style Pork!
 

Featured Archive Recipes:
Another version of Cold Sesame Noodles
Chiu Chou Noodles in Sesame Sauce
Noodles with Scallions, Shiitake Mushrooms
and Snow Peas (Nigella)
Szechuan Noodles with Peanut Sauce

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