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, finely
chopped
• 2 scallions, thinly sliced
• 1 (1½”) piece ginger,
peeled and finely
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.
EN
