Tuesday, October 13

Peanut Sesame Noodles

This is a simple and delicious cold noodle dish that I really enjoy. It's good for making ahead and serving later. Great for a potluck or a picnic. The dressing has lots of flavors; the sweetness from brown sugar and rice vinegar, a tanginess from lime juice, a little heat from chili paste, and a kick from garlic and ginger! I follow Tyler Florence's recipe for the dressing. (He is one of my all-time favorite Food Network chefs!) However, I use buckwheat soba noodle and add extra vegetables, that are not in the original recipe. There is still room to play with by adding different vegetables, and/or protein, like shredded cooked chicken or tofu.

Peanut Sesame Noodles
Recipe adapted from Tyler Florence's Cold Sesame Noodles

You will need:
  • 1 lb. Buckwheat soba noodles
  • 3 Tbsp. Sesame oil (also called roasted sesame oil, or dark sesame oil)
  • 2 Tbsp. Vegetable oil
  • 1 Tbsp. Minced fresh ginger
  • 3 Cloves garlic, minced
  • 1 tsp. Red chili paste (I prefer Sambal Oelek)
  • 1 Lime, juiced
  • 2 Tbsp. Brown sugar
  • 1/2 cup Creamy peanut butter
  • 3 Tbsp. Rice vinegar
  • 3 Tbsp. Soy sauce
  • 6 Tbsp. Hot water
  • 1 Tbsp. White sesame seeds, toasted
  • 1/2 Cup Shredded carrots
  • 1/2 Cup Julienned cucumber
  • 1/2 Cup Julienned red bell pepper
  • 2 Green onions, thinly sliced on the diagonal
Cooking Buckwheat Soba Noodles:

I've learned from my Japanese friend that Soba noodles, made from buckwheat flour, are to be cooked differently from pasta and other Western-style noodles. Most Japanese noodles need to be rinsed vigorously under cold running water after done boiling- to cool them down, as well as to get rid of excess starch which affects the flavor of the dish.

Cook soba noodles in big pot of boiling water. No need to add salt! Follow direction on package, usually about 5-7 minutes, depends on the thinness of strand. Noodles should be cooked through, neither mushy, nor al dente like pasta.

Then, drain the noodles and rinse under cold running water. Once they cool down, gently swish them in the water - to get rid of the starch and the gumminess. Then, drain very well.

  1. Cook soba noodles following direction. Once well drained, toss with sesame oil, so they don't stick together. Chill.
  2. In a blender, combine oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend until smooth.
  3. Then, toss soba noodles with the peanut sauce, carrots, cucumber, red bell pepper, green onions, and sesame seeds - until well coated.
  4. Garnish with sesame seeds and green onions. Serve at room temperature or chilled. If I am to serve the dish later, I will save some of the dressing and toss the prepared noodles with it right before serving. That will freshen up the salad and give a flavor boost to the dish.

1 comment:

  1. This sounds so yummy. I love cold sesame noodles. And you're right, soba noodles do have to be rinsed or they'll get mushy fast - especially the 100% buckwheat ones! I do like this dish.


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