← Back to Search Results
Cold Sesame Noodles 66 Recipe-2200

Photo by:
Comments: 0


Far from traditional heavy sesame noodles, this is a light and refreshing appetizer that is half noodles, half garnish. There are many different intriguing flavors in this dish; my intention was to make each bite different from the one before and after. It’s more like a kind of chopped salad, really, than a typical goopy noodle dish. I’m especially happy with the wasabi paste, because the sugar gives it a little crunch—you may find yourself using it all the time.

Yield: 4 servings


Sesame peanut paste:

  • ¼ cup plus 2 teaspoons unsalted peanuts
  • 3 tablespoons white sesame seeds
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon minced garlic
  • ½ fresh red Thai chile, seeded and minced
  • 1½ teaspoons sugar
  • 2 tablespoons chopped crystallized ginger
  • 2 tablespoons sesame oil
  • 2 tablespoons peanut oil
  • Salt and cayenne pepper

  • 1/3 cup soy sauce
  • 3 tablespoons black rice vinegar
  • 3 tablespoons rice vinegar
  • 3 tablespoons Shaoxing wine
  • 1 cup sugar
  • ½ cup chopped fresh cilantro
  • ½ fresh red Thai chile
  • 1 cinnamon stick, crushed
  • 1 tablespoon coriander seeds
  • 5 ounces dried cellophane noodles
  • ¼ cup wasabi powder
  • ½ cup peeled and julienned apple, preferably Granny Smith
  • ½ cup peeled and julienned cucumber
  • ½ cup trimmed and thinly sliced scallion
  • ½ cup trimmed bean sprouts
  • ¼ cup diced crystallized ginger
  • 3 tablespoons peanuts, toasted and crushed
  • 2 tablespoons white sesame seeds, toasted


1. To make the paste: Put the peanuts in a large skillet and set over medium heat. Toast, shaking the pan occasionally, until lightly browned and fragrant. Remove from the heat and cool.

2. Put the sesame seeds in a medium skillet and set over medium heat. Toast, shaking the pan occasionally, until golden brown and fragrant. The sesame seeds will start to pop out of the pan. Remove from the heat and cool.

3. Put the ginger, garlic, chile, and sugar in a blender. Purée, adding water as necessary (about ½ cup), until smooth.

4. Add the crystallized ginger and reserved peanuts and sesame seeds and purée. With the machine running, add the oils and blend until smooth. Season to taste with salt and cayenne.

5. To make the broth and noodles: Put the soy sauce, vinegars, wine, and 1/3 cup of the sugar in a small saucepan. Bring to a boil, whisking until the sugar dissolves; then add the cilantro, chile, cinnamon, and coriander seeds. Remove from the heat, cover, and let steep for 45 minutes.

6. Meanwhile, bring 4 cups water to a boil. Pour over the noodles and let sit until softened, about 30 minutes; drain. Stir together the wasabi powder and remaining 2/3 cup sugar with just enough water to make a paste, about 2½ tablespoons. Reserve the wasabi paste.

7. Strain the broth, ladle it into four serving bowls, and top with a mound of the noodles. Put a heaping tablespoon of the Sesame Peanut Paste on the mound, then portion the remaining ingredients over all. Top with a small dollop of the reserved wasabi paste and serve.

© 2007 Jean-Georges Vongerichten

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include dollop of wasabi paste for serving.

603kcal (30%)
1667mg (69%)
28g (43%)
4g (21%)
0mg (0%)
18mcg RAE (1%)
14mg (23%)
162mg (16%)
4mg (24%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
mom-a-licious Mom-a-Licious
by Domenica Catelli
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
west-coast-cooking West Coast Cooking
by Greg Atkinson
american-masala American Masala
by Suvir Saran
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
nigella-express Nigella Express
by Nigella Lawson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
in-the-kitchen-with-david In the Kitchen with David
by David Venable
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
lidias-italy Lidia's Italy
by Lidia Bastianich
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
amor-y-tacos Amor Y Tacos
by Deborah Schneider
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?