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Sesame Noodles

Source of Recipe

From "The New Cooking School Cookbook" by America's Test Kitchen


Recipe Introduction

"The nutty taste of toasted sesame seeds pairs with chewy fresh lo mein noodles in this recipe that's fast yet delivers complex flavor. To avoid gumminess, rinse the cooked noodles of excess starch; this also cools them to room temperature. Then drain the noodles well to get rid of any water that could dilute the delicious dressing, which features Chinese sesame paste, soy sauce, vinegar, brown sugar, ginger, garlic, and chili oil. Everything gets whizzed together in a blender with just a little boiling water to create a smooth consistency. Cilantro, scallions, and cucumber add freshness. If fresh lo mein noodles are unavailable, you can use 12 ounces of dried lo mein noodles."

List of Ingredients

â—¦ 5 tablespoons soy sauce
â—¦ ¼ cup Chinese sesame paste or tahini
â—¦ 2 tablespoons unseasoned rice vinegar
â—¦ 2 tablespoons packed brown sugar
â—¦ 1 tablespoon boiling water, plus extra as needed
â—¦ 1 tablespoon grated fresh ginger
â—¦ 2 cloves garlic, minced
â—¦ 1 teaspoon chili oil, plus extra for serving
â—¦ 1 pound fresh lo mein noodles
â—¦ ½ English cucumber, cut into 3-inch-long matchsticks
â—¦ ¼ cup fresh cilantro leaves
â—¦ 2 scallions, green parts only, sliced thin on bias
â—¦ 1 tablespoon sesame seeds, toasted


Recipe

Process soy sauce, sesame paste, vinegar, sugar, boiling water, ginger, garlic, and chili oil in blender until smooth, about 30 seconds, scraping down sides of blender jar as needed; transfer to large bowl.

Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until tender. Drain noodles and rinse under cold running water until chilled. Drain well and transfer to bowl with dressing. Toss to combine. Adjust consistency with extra boiling water as needed. Transfer noodles to serving platter and top with cucumber, cilantro, scallions, and sesame seeds.

Serve, passing extra chili oil separately.

Serves 4 to 6