In The Kitchen

Cold Sesame Noodle Salad

By Stephanie Kordon

Any kind of noodle can work for this recipe. Typically I use soba or green tea noodles, but Chinese egg noodles are perfect for a cold sesame noodle dish like this. Any kind of long stick noodle works fine. Then make the creamy sauce, julienne some carrots (or shred them with the food processor, don’t stress) and slice up some cold cucumber, add a few sprigs of cilantro, sprinkle on sesame seeds, any other kinds of veggies, whatever works. No sweat, just cool-as-a-cucumber cold sesame noodles. Add any other veggie and/or protein to this. Chicken or tofu is recommended. I give the option of cashew rather than peanut— I like the creaminess of cashew in the sauce.

Stephanie Kordon lives in Los Angeles and is the founder of The Sensual Foodie.


Cold Sesame Noodle Salad

1/2 lb. Chinese egg noodles / OR 3 bundles of soba noodles
1⁄4 cup toasted sesame oil
3 1⁄2 tbsp tamari soy sauce
2 tbsp. rice wine vinegar
2 tbsp lime juice
2 tbsp yuzu juice
2 tbsp. sesame tahini paste
2 tbsp. smooth peanut (or cashew) butter
2 1⁄2 tsp. chile-garlic sambal
2 tsp. toasted sesame seeds
2 cloves garlic, finely chopped
2 scallions, thinly sliced
2 small cucumbers, peeled, seeded, and julienne cut (matchstick size)
1 carrot, peeled and julienne cut (matchstick size)
1 sweet yellow pepper, chopped finely
1/4 head of red cabbage, shredded
1 piece ginger, peeled and finely sliced
7 oz extra firm tofu, cubed (seasoned and baked tofu works great)
Chopped roasted peanuts (or cashews), to garnish (optional)
Cilantro leaves, garnish
Toasted sesame seeds, garnish
**basil and mint also work well as additional greens and give more of a Thai dimension.

Bring a large pot of water to a boil. Add noodles, and cook until barely tender, about 3-5 minutes depending on your noodles.
Drain in a colander and rinse with cold water.
Transfer to a bowl and add 3 tbsp. sesame oil and toss until evenly coated. Set aside.
In a food processor, blend together remaining sesame oil, soy sauce, vinegar, sesame tahini paste, peanut (cashew) butter, lime juice, yuzu juice, chili-garlic paste, garlic, scallions, and ginger. Temper the texture of the sauce with additional lime juice, yuzu juice, tamari soy— even a splash of water— to thin out to desired smooth texture. Taste sauce to make sure there’s enough balance and salty/spice level. The sauce will mellow in flavor once noodles are mixed with them.
Pour over noodles, mix evenly and toss until well coated.

NOTE: If you have more noodles than you plan to eat or serve, save the extra noodles with sauce on its own for later in the fridge. You can add veggies and toppings when you serve it the following day. If mixed with veggies (especially cucumber) it gets soggy and waterlogged. Save the veggies and sauced noodles separately.
Put the mixed cold noodles in a serving bowl and garnish with chopped nuts, scallions, shredded carrot, cucumber, shredded red cabbage, slivers of ginger and cilantro. Basil and mint also make a great green addition to this. Add cubed tofu and chopped sweet yellow peppers. Extra squeezes of lime and a sprinkle of toasted sesame seeds make it pop even more.

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