Cold Sesame Noodles

"Better then takout. Nice summer dish. Great for picnics."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Venetrix photo by Venetrix
photo by Lori Mama photo by Lori Mama
photo by *Parsley* photo by *Parsley*
photo by FrenchBunny photo by FrenchBunny
Ready In:
20mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • In saucepan over medium heat, mix first 8 ingredients together (soy sauce to chicken broth), stir until thick and smooth.
  • Cook linguine in salted water until al dente. Drain and rinse with cool water.
  • Mix linguine and sauce mixture in bowl.
  • Serve cold or at room temperature with scallions, cucumbers, and sesame seeds as garnish.

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Reviews

  1. This recipe was way too salty for me so I made a lot of changes. I used 2 tbsp light soy sauce, 1.5 tbsp rice vinegar, 2.5 tbsp brown sugar, 3 tbsp crunchy peanut butter, 1 tsp sesame oil, 1/4 cup chicken broth, 1/4 tsp chili powder and 1/4 tsp ginger powder (sub for pepper flakes and ginger roots). This amount of sauce is good for 8 oz linguine. The sauce is on the sweet side.
     
  2. Yes, way better than takeout, and rather simple to make. I made this as written but added just a little crushed garlic. I added lots of scallions but didn't have any cucumbers for garnish. These noodles are yummy warm or cold. Thanx for a great Asian noodle recipe!
     
  3. Great base recipe! I tweaked a few things though, this was much MUCH too salty so I ended up stretching it a bit further by doubling the vinegar, water and added some extra PB. I didn't measure anything, but I always have an easy hand with soy sauce. I used reduced sodium tamari in this case. I also just about tripled the pepper flakes as it wasn't spicy as is, added some extra toasted sesame oil and just about doubled the ginger and added a spoon ful of minced garlic.<br/>It's amazing though!<br/>Thank you for sharing
     
  4. FAAAAbulous! I used 1/2 the peanut butter, and I used crunchy pb so I didn't add chopped peanuts.I used an entire pack of WelPac udon (10 oz) from our Kroger for what turned out to be 6 servings. I cut my cuke into quarters, then into 1/2 inch chunks. I toasted my sesame seeds before adding - 2 minutes in a medium nonstick skillet over medium, stirring constantly. I've also made it with chili paste with garlic (Dynasty brand) and with Sambal Oelek (chili paste without garlic). The bean sprouts and blanched snow peas were a great addition - green, fresh taste with a snap and crunch. We eat it right after we make it. When it sits in the fridge, it gets a little too thick and stuck together, even reheated.
     
  5. I made this exactly as written (minus whatever peanut butter I licked off the spoon instead of scraping in) and used half the sauce on my pound of spaghettini (the rest will do anothe batch in a few days). Gave the kids more cucumber and DH and I more onions, and everyone's plate is clean. We had this with beef vegetable dumplings and it was excellent. :)
     
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Tweaks

  1. Declicious, quick and easy to make with most ingredients on hand. Because I was in a hurry when I made this, I used thin Chinese egg noodles instead of linguine. I had hot pepper sesame oil on hand and used that instead of toasted sesame oil. I used two bunches of scallions and one cucumber quartered and sliced.
     
  2. Really nice cold noodle salad on a hot day. I had to make some changes due to peanut allergy in the family. I substituted the peanut butter with soynut butter. I was afraid the soy butter might taste weird if I boiled it so I just added it at the end of the boiling step when the liquids were still real hot. Stirred until melted. We were all pleasantly surprised on how good it tasted. Although I would have loved to use peanut butter, this was a great replacement for those who can't have peanuts. Still creamy, maybe a tad gritty because I didn't boil it but no one minded the texture. I also added sliced almonds. peas, red pepper and chopped tomato. Thanks so much Kelbel!
     
  3. The cool, crunchy cucumber keeps this a refrshing (yet filling) salad. The sesame seeds bring out the sesame flavor in the sauce, which is enough to coat the noodles without a lot of glop. I used cilantro instead of scallions. I've enjoyed other versions of sesame-peanut noodles with a heavier, sweeter sauce, and sweet vegetables like carrots or red bell peppers, and those are satisfying, too, but this is a lovely, sophisticated summer dish.
     

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