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Cold Sesame Noodles

July 14, 2011
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One of my goals in writing this blog is to be as enthusiastic about creating savory dishes as I am about creating sweet treats. I admit, when I scan the mouth-watering images that make up sites such as Tastespotting.com and FoodGawker.com, I am immediately drawn to the images of sugary sweets. I would much rather consume my calories in the form of Browned Butter Cookies and Nutella Gelato than a bowl of Baked Mac and Cheese (recipe soon to come!). But I realize, not everyone thinks it’s okay to eat ice cream for breakfast and egg whites for dinner like me.

As a plea tribute to my readers to encourage you all to continue following The Bite-Sized Baker, I am asking YOU to help diversify my recipe collection! Please feel free to recommend your favorite recipes and request certain recipes you would like to see prepared. Think of it as your test kitchen—but instead of making a mess in your own kitchen, only to find the recipe was a flop, I’ll be the one to deal with the mess and the wasted ingredients! I think it sounds like a pretty good deal if you ask me…

Today, I am so excited to share one of my favorite Asian dishes, Cold Sesame Noodles. Luckily for me, it is an easy dish to make at home, without the excess grease and MSG!

It’s sweet, savory, and spicy! Everyone in my family loved these Cold Sesame Noodles, except for my eighty-four year old grandma… It was too spicy for her.

Cold Sesame Noodles recipe adapted from Rachel Ray:

½ pound soba noodles or whole-wheat spaghetti (I recommend soba noodles if you can find them!)

¼ cup Tamari dark soy sauce

¼ cup smooth peanut butter, softened in microwave 15 seconds on high

2 tablespoons cider or rice wine vinegar

1 tablespoon dark sesame oil, eyeball it

2 tablespoons hot sauce (I recommend Sriracha!)

1 bunch scallions, sliced, divided

1 cup cucumber, seeded and julienned

½ cup carrots, shredded

½ cup red bell pepper, julienned

¼ cup cilantro, chopped

2 tablespoons sesame seeds, toasted

  1. Cook noodles to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the noodles very well.
  2. In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce.
  3. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce.
  4. Sprinkle scallions and sesame seeds throughout the salad and serve.
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