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Cold Sesame Noodles

Berkshire Kitchen

Cold Sesame Noodles

by Susie Clayton

Here's a great dish for potluck usually reserved for summer but one to enjoy all year.

Ingredients

1 lb. Chinese egg noodles
¼ cup chopped peanuts
1 bunch chopped scallions
1 cucumber peeled and sliced
cilantro for garnish (optional)
½ cup unsalted peanut butter (preferably natural)
½ cup tahini
2 tbsp tamari soy sauce
2 tbsp dark Chinese-style sesame oil
2 tbsp hot chile oil (or substitute with ½ tsp. Cayenne)
2 tbsp rice vinegar
1 inch piece of ginger, grated


Recipe

> Add the noodles to a large pot of boiling water and cook for 3-4 minutes. Drain.

> Put the peanut butter and tahini in a saucepan and heat slowly until melted.

> Add soy sauce, oils, vinegar and ginger. Add water in small quantities until you get a smooth paste that is as viscous as honey. Cool.

> Pour the sauce over noodles and mix thoroughly. Add peanuts and mix once again.

> Garnish with scallions and sliced cucumbers and chill for an hour before serving



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