← Back to Search Results
Chinese
Lee’s Cold Sesame Noodles

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The recipe for these addictive noodles, shown to me by a cook in Chinatown, can be tripled and made ahead of time, refrigerated, and served to a crowd. They are delicious.

Yield: Serves 4 to 6

Ingredients

  • ½ pound fresh Chinese egg noodles (spaghetti-like long strands)
  • ¼ cup Oriental sesame oil
  • 2 teaspoons tahini (sesame seed paste)
  • 1/3 cup peanut butter
  • 1½ tablespoons distilled white vinegar
  • 2 teaspoons Hunan pepper sauce
  • 1 teaspoon minced fresh red chile
  • 2 tablespoons sugar
  • 1 cup New York Penicillin or canned chicken broth
  • ½ teaspoon freshly ground white pepper
  • 2 cucumbers, peeled, seeded, and cut into fine julienne
  • 2 scallions, trimmed and minced
  • ¼ cup minced cilantro

Directions

1. Boil the noodles in a large pot of well-salted water until tender. Drain, cool thoroughly in cold water, and drain again. Toss the noodles with the sesame oil. Cover and refrigerate for 1 hour.

2. In a large bowl, combine the tahini, peanut butter, vinegar, Hunan pepper sauce, chile, sugar, chicken broth, and white pepper. Add the cold noodles and toss well. Add the cucumbers, scallions, and cilantro, toss well, and serve.


© 1992 Molly O'Neill
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and does not include New York Penicillin. For nutritional information on New York Penicillin, please follow the link above.

351kcal (18%)
51mg (5%)
5mg (8%)
17mcg RAE (1%)
371mg
63mg
10g
8g
3g
39g
32mg (11%)
100mg (4%)
3g (15%)
19g (29%)
2mg (13%)
 

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

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
desserts-4-today Desserts 4 Today
by Abby Dodge
mexican-everyday Mexican Everyday
by Rick Bayless
the-sweet-life The Sweet Life
by Kate Zuckerman
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
west-coast-cooking West Coast Cooking
by Greg Atkinson
new-american-table New American Table
by Marcus Samuelsson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
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
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Sign in here
Close_overlay

Sign up to 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
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?