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
-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
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!)
p.s. Forgot to mention- I personally think this tastes even better the next day!