Sesame cold noodles are best eaten straight out of the takeout carton in your sweats. They’re the best on a cold, rainy Sunday when you are watching tv for 10 hours straight and haven’t left the apartment in days. This recipe sort of defeats the purpose of lazily ordering junk food, but it’s fun to make them at home if you have recently spent several hundred dollars on takeout and are having a panic attack about your bank account. You can still eat them on the couch in stretch pants.
INGREDIENTS: (Adapted from Appetite for China)
(Makes lunch for 2, side for 4)
For the Noodles:
½ box bucatini pasta
1 finger length fresh ginger, grated
2 cloves garlic, zested
3 large carrots, julienned
1 cucumber, julienned
2 tbsp sesame seeds
2 scallions, sliced
For the Sauce:
3 tbsp Chinese sesame paste
2 tbsp smooth peanut butter
3 tbsp soy sauce
1 ½ tbsp sesame oil
2 tbsp rice wine vinegar
2 tsp chilli paste
2 tbsp brown sugar
½ tsp ground Szechuan peppercorns
1 tbsp pasta water
What To Do:
- Put a pot of water on to boil, and in the meantime prepare the ginger, garlic, carrots, cucumbers, and scallions for the pasta.
- Whisk all the ingredients for the sauce together in a large bowl.
- When the pasta is ready, mix it into the sauce along with a tablespoon of the hot pasta water, to keep everything warm and prevent the pasta from clumping.
- Add the vegetables, ginger and garlic.
- Top with scallions and sesame seeds.