Cold Sesame Noodles
Inspired by Wo Hop - New York, NY
Chinese takeout is one of the major food groups of the New York City food pyramid. However, you’ll be hard pressed to find something that is both so easy to throw together and yet also so satisfying as a nice bowl of sesame noodles. However, be warned. Because these are great without warming up, they will rarely last an evening in your refrigerator if you’re prone to late night hunger.
This recipe is inspired by the sesame noodles at Wo Hop in Chinatown in New York City. Wo Hop serves an array of Cantonese classics and their sesame noodles are among the best this city has to offer.
INGREDIENTS
SESAME NOODLES:
1 lb udon noodles (or other Asian noodle)
2 TBS sesame oil
4 TBS soy sauce
2 TBS Chinese black vinegar (can substitute rice vinegar)
2 TBS tahini
1 TBS peanut putter
1 TBS sugar
1 TBS ginger, grated
2 tsp chilie-garlic paste
1 large garlic clove, minced
Green onion, sliced (for topping)
Toasted seame seeds (for topping)
GO FOR IT
SESAME NOODLES:
Cook noodles to specifications
In a bowl, whisk together seasme oil, soy sauce, vinegar, tahini, peanut putter, sugar, ginger, chilie paste, and minced garlic
When noodles are done, drain and rinse with cold water
In a large bowl, toss noodles with a splash of sesame oil, then pour over all contents of your mix, then toss well to combine
Serve in bowl, top with sliced green onions and sesame seeds
NOTES:
I cooked dried udon noodles for this dish but will probably switch out with fresh ramen and soba in the future just to see how that changes things up. Feel free to use whatever noodle suits your best. Otherwise, there aren’t really any notes for this recipe other than to note how quick and easy this is to put together since they are served at room temperature and do just as great when pulled quick out of the refrigerator for a quick meal when you have no time to warm anything up.