Any of you have a good recipe for cold sesame noodles that will keep for a couple of days?

Sesame Cold Noodle Secret

I had a running battle with Sesame Noodles for many years. After moving from New York City (the capital of the perfect sesame cold noodle, IMHO), I tried and tried to recreate the noodles from NYC. To no avail. Then, on a trip to NYC, I stopped at a dive carryout (no bigger than my bedroom closet) to get some sesame noodles. They pulled the noodles out of a fridge, sauced them, put them in the carton, and I learned the secret that I had been looking for: The noodles need to be cooked, covered, and refrigerated. Then, you can make the perfect cold sesame noodle. It really makes a huge difference.

So, to answer your question, make your sauce, cook your noodles and put them in the fridge until you need them. Yes, they keep a long time this way.

 
Here are seven T&T Sesame noodle recipes Cyn

Richard is right- cook and refrigerate the noodles seperate from the sauce because the sauce is absorbed by the noodles so if you refrigerate them mixed the result is kind of sticky, dry icky noodles.

COLD SESAME NOODLE SALAD
(serves 6-smileys/bigeyes.gif

1 lb Saimen, Somen or Spaghetti noodles, cooked and tossed with 2 T of oil
1-1/2lbs cooked chicken, or turkey cut up (or use vegetables: I use green pepper, onions and carrots)
Dressing:
1/3 cup sesame seeds, toasted brown in a dry frying pan
6 T soy sauce
6 T sesame seed paste (“tahini”)
1/4 cup sugar
3 T white or rice vinegar
3 T dry white wine
1 T minced garlic
Refrigerate the noodles 3 hours or more. Blend dressing items, add noodles and chicken (or vegetables), and toss.

CUCUMBER AND NOODLE SALAD WITH PEANUT SAUCE
serves 8

4 cucumbers, peeled, halved lengthwise and cut diagonally into 1/8" slices
2 tsp. salt
3/4 c peanut butter
3 Tbs. soy sauce
1-1/2 Tbs. lemon juice
2 cloves garlic, minced
1" piece fresh ginger, peeled and minced
1 tsp. chili pepper flakes
1/4 tsp. sugar
3/4 LB dried Oriental noodles (Saimen or Soymen preferred) or spaghetti
2 Tbs. vegetable oil
6 sliced green onions

In a bowl toss the cucumber slices with the salt and let stand for 20 minutes.

For the Peanut Sauce: In a blender or food processor blend the peanut butter, soy sauce, lemon juice, garlic, ginger, chili pepper flakes, sugar and 1/2 cup of water until smooth.

Boil the noodles in a kettle of boiling salted water . Drain in a colander and rinse with cold water. Drain and toss with the oil in a large bowl. Refrigerate until chilled.

Drain the cucumbers in the colander, rinse under cold water and pat dry with paper towels. Add to noodles. Add onions.

Just before serving, mix cucumbers and noodles. Pour sauce over all and toss. Correct seasoning if necessary with more soy sauce or a bit of sesame oil.


Since the method is pretty much the same for all these salads I offer the ingredients below and skip the rest as you can easily figure it out:

SZECHUAN NOODLE SALAD

12 oz dry noodles
1/3 cup sesame oil
1/2 cup tamari soy sauce
3 tbsp balsamic vinegar
2 tbsp sugar or maple syrup
3 tbsp chili oil
10 green onions, thinly sliced
1 bunch chopped Chinese parsley
1 tbsp chopped fresh ginger
3 cloves chopped garlic
1/2 tsp red chili flakes
3 tbsp sesame seeds


IMPERIAL NOODLE SALAD

1/2 lb dry noodles
2 tbsp soy sauce
2 tbsp water
1-1/2 tbsp smooth peanut butter
1-1/2 tbsp red wine vinegar
1 tbsp sesame oil
1 tsp chili oil
1 tsp sugar
minced green onion, fresh ginger and garlic to
taste

COLD SESAME NOODLES

1/2 lb dry noodles
3 tbsp tahini
2 tbsp soy sauce
2 tbsp sherry
1 tbsp rice vinegar
1 tbsp hot chili oil
1-1/2 tsp sugar
1-1/2 tsp minced ginger (I use pickled ginger)

SPICY NOODLES WITH SESAME SAUCE

1 lb dry noodles
cooked, shredded chicken
from a 3 lb bird
1/2 cup tahini
1/4 cup chunky peanut butter
1 tsp minced garlic
1/3 cup light soy sauce
1/4 cup sake or mirin
3 tbsp water
1-1/2 tbsp sesame oil
2 tsp hot chili oil
1 tbsp sesame seeds- toasted

MADAME WONG'S COLD SPICY NOODLES

1/2 lb dry noodles
1/4 cup sesame oil
1 tbsp chili sauce with garlic
1/4 cup light soy sauce
1/4 cup red wine vinegar
1/2 tsp salt

 
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