I’m not much of a sandwich person…I hardly ever make them or eat them. For lunches, I tend to eat leftover dinners, salads, or even just cheese and crackers. After I had Baby T, I found myself making one recipe in particular for lunch- cold sesame noodles! I think I would be ok with having this dish for lunch for the rest of my life. It also makes a great picnic/travel snack since it’s a cold dish and doesn’t have anything that would spoil if left out for awhile. I’ve adapted this recipe from Lucinda Scala Quinn’s cookbook Mad Hungry: Feeding Men & Boys (a great cookbook!)
Cold Sesame Noodles
Ingredients:
-12 oz Chinese egg noodles (you can also substitute spaghetti or linguine)
-1 tablespoon toasted sesame oil
-6 tablespoons tahini
-3/4 cup water
-1 tablespoon rice vinegar
-3 tablespoons soy sauce
-1 and 1/2 teaspoons sugar
-2 garlic gloves, pressed
-2 scallions, thinly sliced
-1 tablespoon ginger, peeled and chopped
-Chinese chili oil
-1/4 cup roasted, unsalted peanuts, chopped
Directions:
Cook the egg noodles or pasta according to the package directions. Drain and toss them with the sesame oil to coat. Cover and let it cool in the fridge.
In a large bowl, whisk together the tahini with the water. Then, whisk in the vinegar, soy sauce, and sugar. Stir in the garlic, 3/4 of the scallion, and the ginger.
Once the noodles are cool, add in the sauce and stir together. Garnish with the remaining scallion and chopped peanuts. Drizzle it with a drop or two of the chili oil (don’t overdo it with the chili oil- this stuff is spicy!)
-m
p.s. Forgot to mention- I personally think this tastes even better the next day!
