I seek out restaurants for the best noodles. I cook pasta [I have some damn good recipes too – see my recipe for spaghetti carbonara.]
Which brings me to a problem. I cannot find any cold sesame noodles in the town where I live. Nowhere. Nada.
So I worked and worked on getting this recipe right. And the trick is using peanut butter [oh, the secret is out].
Here it is –
Michele’s Cold Sesame Noodles:
10 ounces of spaghetti or oriental noodles
1 tablespoon light olive oil [this will be used to coat the noodles after they cook to keep them from becoming a mass of concrete when they cool]
1/2 cup creamy peanut butter
1/2 cup boiled water [hot, hot]
3 tablespoons light soy sauce
1 tablespoon rice wine vinegar
1 teaspoon hot chil oil
OPTIONAL GARNISHES- 2 chopped scallions, 1 teaspoon sesame seeds, toasted [dry, in stovetop pan, a few minutes]
Cook the pasta al dente.
When it is cooked, drain it, add the one tablespoon of light olive oil, and let it cool to room temperature.
Combine the peanut butter, boiled water, soy sauce, rice wine vinegar, and chili oil. Mix until smooth. [You may need to add a little more boiled water here – play with it]
When noodles have cooled down, mix in the sauce, and add the optional garnishes.