Lee’s Cold Sesame Noodles
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.
Serves4 to 6
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Coursemain course
Taste and Texturecrunchy, herby, nutty, savory, spiced
- 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
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.
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