Wednesday, July 23, 2014

Cooking: Sesame Noodles

The sesame noodles I made for the potluck were relatively easy to make. In fact, much like Italian pasta, it involved a quick sauce then tossing it with freshly cooked noodles.

For the noodles, I purchased Shanghai wheat based noodles. But really any thin noodle would work well here. Just don't use vermicelli. I don't think that would be very good.
The sauce called for scallions, szechuan peppercorns, red pepper flakes, sesame seeds, and oil.
These were slowly cooked until the oil is infused with the heat and the scallion break down.
Now is a good time to mix up your tahini. Tahini can, and will, separate in the container that it's sitting in. Just give it a good mix before you use it. It's similar to natural peanut butter.
Cook your noodles according to the package, drain, and place in large pot or bowl.
Add your tahini and peppercorn oil. Toss generously until the sauce covers every strand. If the noodles become too sticky, add some of the noodle water to loosen it up. And voila! Serve immediately, if possible.

The recipe below is an adaptation of Bon Apetit's Sesame Noodles with Chili Oil and Scallions

Sesame Noodles

12 oz thin noodles
4 scallions, thinly sliced
1/2 cup vegetable oil
1 tbsp red pepper flakes
2 tsp sesame seeds
2 tsp Sichuan pepper, coarsely chopped
1/4 cup tahini
1/4 cup unseasoned rice vinegar
3 tbsp soy sauce
2 tsp toasted sesame oil
1 tsp sugar

1. Cook scallions, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat. Stir occasionally until oil is sizzling and scallions are golden brown, about 12–15 minutes. Let chili oil cool in saucepan.
2. Meanwhile, cook noodles in a large pot of salted boiling water according to package directions. Rinse under cold water and drain well.
3. Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and cooked chili oil in a large bowl. Season with salt. Add noodles and toss to coat.

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