15
Recipes Ingredients Cooking
Taiwanese
Cold
Sesame
Noodles
• 1 lb. Chinese egg
noodles, fresh or
frozen
• ¼ cup toasted
sesame oil
• 3½ tbsp. soy sauce
• 2 tbsp. rice wine
vinegar
• 2 tbsp. sesame paste
• 2 tbsp. smooth
peanut butter
• 1 tbsp. sugar
• 2½ tsp. chile-garlic
paste, such as
sambal oelek
• 2 tsp. toasted
sesame seeds
• 2 cloves garlic, nely
chopped
• 2 scallions, thinly
sliced
• 1 (1½”) piece ginger,
peeled and nely
chopped
• 1 small cucumber,
peeled, seeded, and
julienned
• 1 carrot, peeled and
julienned
• Chopped roasted
peanuts, to garnish
a Bring a large pot of water to a boil. Add
noodles, and cook until barely tender,
about 5 minutes; drain in a colander, rinse
with cold water, and drain again. Transfer
to a bowl and add 3 tbsp. sesame oil; toss
until evenly coated and set aside.
b In another bowl, whisk together remaining
sesame oil, soy sauce, vinegar, sesame
paste, peanut butter, sugar, chili-garlic
paste, sesame seeds, garlic, scallions,
and ginger. Pour over noodles along with
cucumber and carrot, and toss until evenly
combined. Transfer to a serving bowl, and
garnish with peanuts.
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