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Spicy Cold Noodles with Sesame Sauce and Toasted Sesame Seeds Recipe
|Sesame paste||6 Tablespoon, drained of oil|
|Sesame oil||5 Tablespoon|
|Light soy sauce||3 Tablespoon|
|Chili sesame oil||2 Tablespoon|
|Unseasoned rice vinegar||2 Tablespoon (Oriental Style)|
|Sugar||1 2⁄3 Tablespoon (1 Tablespoon Plus 2 Teaspoons)|
|Finely chopped coriander leaves||3 Tablespoon (Use Fresh And Include Upper Stems)|
|Water||4 Tablespoon (Approximately)|
|Sesame seeds||2 Tablespoon|
|Thin egg noodles||3⁄4 Pound (1/16-Inch, Chinese Style)|
Serving size: Complete recipe
Calories 3077 Calories from Fat 1570
% Daily Value*
Total Fat 181 g278.5%
Saturated Fat 29.2 g145.9%
Trans Fat 0.2 g
Cholesterol 285.8 mg
Sodium 3575.8 mg149%
Total Carbohydrates 301 g100.3%
Dietary Fiber 21 g83.9%
Sugars 31.9 g
Protein 74 g147.8%
Vitamin A 65.9% Vitamin C 20.3%
Calcium 130.6% Iron 160.6%
*Based on a 2000 Calorie diet
1) Combine together the sauce ingredients in a food processor fitted with a metal blade or in a blender and blend till they are smooth. Add just about enough water so that the mixture will fall from a spoon in wide and silky ribbons. Adjust the seasoning to taste and transfer the mixture to a bowl. Seal airtight. Set aside at room temperature. The mixture can be made hours in advance or kept in refrigerator overnight. Before using, bring mixture to room temperature.
2) In a stockpot or a Dutch oven, pour 4 quarts of unsalted water and bring to a boiling point.
3) In a small heavy skillet placed over medium heat, toast the sesame seeds, stirring constantly till the seeds have turned golden. This usually takes about 3 minutes. Remove to plate and allow to cool.
4) In case fresh noodles are being used, fluff them to separate the strands before adding to the pot. With wooden chopsticks or 2 long handled wooden spoons, swish the noodles very gently back and forth several times in order to separate the strands. Cook the noodles for about 2 minutes till every strand tastes cooked but is still firm to bite. If dried noodles are being used, cook for about 8 minutes.
5) In colander, drain the noodles as soon as the noodles are cooked and flush with cold running water till they are completely chilled. Toss the noodles gently to chill them rapidly and evenly. Shake well and remove the excess water.
6) Dry the pot and put the noodles back into it.
7) Stir the sauce and in case it has thickened more than required after being refrigerated, blend some more water to achieve the desired consistency. Ensure that the sauce does not get too thin. It needs to cling to the noodles.
8) All over the noodles, pour half of the sauce and use the hands or a wooden spoon to toss gently to coat and separate each stand. Ensure that the noodles do not break. Pour the remaining sauce into small bowls to serve separately.
9) Toss the noodles to redistribute the sauce and serve at room temperature on individual plates or in shallow pasta bowls. Sprinkle toasted sesame seeds on top.