Cold sesame noodles are a delicious Chinese dish that consists of cooked noodles made from wheat flour or rice flour that are served cold and tossed in a flavorful sesame sauce. The sauce is made from a blend of toasted sesame seeds, soy sauce, rice vinegar, sugar, garlic, ginger, and chili oil. Some variations of the recipe may also include peanut butter or tahini, which gives the sauce a creamy and nutty flavor.
The noodles used in cold sesame noodles can vary depending on personal preference, but typically thin spaghetti or soba noodles are used. The cooked noodles are then drained and rinsed with cold water to stop the cooking process and prevent them from sticking together.
Once the noodles are chilled, they are tossed with the sesame sauce, and then garnished with sliced scallions, cilantro, and toasted sesame seeds. Cold sesame noodles are typically served as a light and refreshing appetizer or side dish, but can also be served as a main course by adding cooked chicken, shrimp, or tofu.
What Distinguishes Tahini From Sesame Paste?
Tahini is not the same as Asian/Chinese sesame paste. Tahini is created from raw sesame seeds, which gives it a much milder hue than Chinese sesame paste, which is made from roasted sesame seeds, giving it a rich brown color (similar to peanut butter color) (almost white).
With this recipe, I do not advise using tahini in place of the Asian/Chinese sesame paste because the tahini will entirely overshadow the sauce.
What if I'm missing the sesame paste?
If you absolutely don't have access to Chinese sesame paste, you can substitute 1 tablespoon (16 g) of plain peanut butter, 112 tablespoons (5 g) of crushed toasted sesame seeds, and 1 teaspoon of sesame oil. You can visit your local Asian market or search online. Please be aware that this will somewhat change the sauce's flavor and give it a hint of peanut.
Why Should I Eat Noodles?
It's entirely up to you whether you want to use thin wheat noodles, these knife-cut noodles, or even instant ramen noodles for this recipe. Simply said, I truly enjoy this recipe's wheat noodles' texture and bite.
Vermicelli or rice noodles are options if you're seeking a gluten-free substitute.
Ingredients:
- 8 oz of dried Chinese noodles or spaghetti
- 3 tbsp sesame paste
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp honey
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
Instructions:
Cook the noodles according to the package instructions. Drain and rinse under cold water. Set aside.
In a small bowl, mix together the sesame paste, soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger until well combined.
After the noodles are thoroughly coated, pour the sauce over them and toss.
Garnish with chopped scallions, cilantro, and roasted peanuts.
Before serving, put the noodles in the refrigerator to chill for at least 30 minutes.
Serve cold and enjoy!
Note: You can adjust the amount of sauce to your preference. If you like a saucier dish, you can double the sauce recipe. You can also add some sriracha or chili flakes to spice it up.