Cold Sesame Noodles With Crunchy Vegetables

Name: Cold Sesame Noodles With Crunchy Vegetables
Total time: 20 min
Ingredients: Salt; 4 cups chopped fresh crunchy raw vegetables: snow peas, bell peppers, cucumbers, scallions; 12 ounces fresh Chinese egg noodles or long pasta like linguine; 2 tablespoons dark sesame oil; 1/2 cup tahini, peanut butter or a combination; 2 tablespoons sugar; 3 tablespoons soy sauce, or to taste; 1 teaspoon minced fresh ginger (optional); 1 tablespoon rice or white wine or other vinegar; Hot sesame oil or Tabasco sauce to taste; 1/2 teaspoon freshly ground black pepper, or more to taste

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Total: 20 minutes

Servings: 4

Author : Mark Bittman

chinese egg noodles sesame oil vegetables

Cold Sesame Noodles With Crunchy Vegetables

Instructions

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Step 1

Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use.

Step 2

Cook the noodles in the boiling water until tender but not mushy. When they’re done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers.

Step 3

Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it’s about the consistency of heavy cream; you will need 1/4 to 1/2 cup per serving; store as desired.

Step 4

When you’re ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.

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