This is what your local Chinese restaurant's "sesame noodles" wish they could be... and probably a lot closer to what they originally were. Other additions/substitutions might include 1/2 c of any of the following: a plain Japanese-style omelet (tamago), cut in thin strips; corn kernels, frozen and thawed or fresh (if fresh, blanch for 1 minute first); cucumber, seeded and julienned; bell pepper, julienned and blanched for 1 minute; cooked chicken; chopped shrimp; roast pork; shredded duck. Avoid rice noodles, which tend to get hard when cold, or udon, which are simply too thick. Adapted from a recipe by Michele Humes at SeriousEats. http://tinyurl.com/mjphac Prep time includes 30 minutes refrigeration.

Ingredients

3 serv.

soba noodles or fresh egg noodles↗3⁄4 lb
julienned carrot1⁄2 cup
mung bean sprouts↗1⁄2 cup
extra firm tofu↗1⁄2 cup
cut in 1/2-inch blocks
julienned boiled ham1⁄2 cup
Dressing
smooth peanut butter or tahini↗3 tablespoons
white sugar↗2 teaspoons
soy sauce↗2 tablespoons
white wine vinegar or cider vinegar↗1 tablespoon
toasted sesame oil↗1 tablespoon
(use an Asian variety if possible)
water↗2 tablespoons
medium garlic clove↗1
minced (optional)
chili powder or hot sauce↗1 pinch
(optional)

Step-by-step instructions

1
Blanch your vegetables - drop them in a wire sieve, place the basket into the boiling water for 1 minute, then transfer the vegetables to a bowl of ice water to shock. Repeat with any other vegetables; use the same pot of water for all. Drain thoroughly, pat dry with paper towels, and refrigerate at least 30 minutes.
2
Prepare noodles according to package directions. When cooked, transfer to ice water, or rinse under cold running water until cool.
3
Mix dressing in blender, or use immersion blender. If mixing by hand, combine peanut butter (or tahini) and sugar in a bowl. Whisk in liquid ingredients until smooth and homogenous.
4
Combine noodles, additions, and dressing. Toss well and serve cold. Serves 3 as an entree (2 if they're very hungry), 6 as an appetizer/side dish.

Source: food.com

Original recipe ↗

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