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Cold Sesame Noodles

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"If you have a box of spaghetti, some peanut butter, and soy sauce in your pantry, this Chinese restaurant classic comes together in no time. As soon as the noodles are drained and still hot, put them in a bowl and toss with the peanut sauce so it melts quickly and coats all of the spaghetti. If you have any leftovers, refrigerate the noodles, then toss with a tablespoon of warm water to loosen them up before serving. Cold sesame noodles travel well, too. Just put them in a large plastic container with a tight-fitting lid, and before serving give the whole thing a couple of good shakes."

List of Ingredients

â—¦ 1 tablespoon kosher salt
â—¦ 1 pound spaghetti
â—¦ 1 ¼ cups low-sodium chicken broth
â—¦ ¼ cup creamy or chunky peanut butter
â—¦ ¼ cup soy sauce
â—¦ ¼ cup hoisin sauce
â—¦ 3 tablespoons rice vinegar
â—¦ 2 tablespoons toasted sesame oil
â—¦ 1 ½ tablespoons minced fresh ginger
â—¦ â…” cup thinly sliced scallions
â—¦ 1 tablespoon sesame seeds


Recipe

Bring a large pot of water and the salt to a boil. Add the spaghetti, stir occasionally, and cook until done. Drain the spaghetti in a colander and put into a bowl.

Put the broth, peanut butter, soy sauce, hoisin sauce, vinegar, sesame oil, and ginger in a saucepan. Bring the mixture to a boil, then lower the heat and cook, whisking occasionally, until the sauce is smooth and heated through, about 1 minute.

Add the sauce to the warm noodles and toss to coat. Let the noodles sit at room temperature for 15 minutes. Garnish with the scallions and sesame seeds just before serving.

Makes 8 to 10 servings