Cold Wheat Noodles with Sesame Sauce

Supple, fresh noodles coated in a creamy sesame sauce. Crunchy cucumber and peanuts contrast with the heat of the chili oil.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 606
• Protein: 18 g
• Carbs: 83 g
• Fat: 23 g

Ingredients

• 400 g Chinese wheat noodles ( dried )
• 1 piece Cucumber ( julienned )
• 3 tbsp Tahini ( plain )
• 3 tbsp soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tsp White sugar
• 2 piece Garlic ( minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 30 g Peanut ( crushed )
• 1 tbsp chili oil optional
• 0.5 piece Fresh cilantro ( leaves only )
• 2 tbsp Roasted sesame paste ( stir the jar well before using )

Instructions

1. Cooking the noodles

   Plunge the noodles into boiling water. Once they are tender but still firm, drain them. Rinse immediately with very cold water, stirring to remove starch until they are cold to the touch.

2. Sauce preparation

   In a bowl, mix the tahini and Chinese sesame paste with the soy sauce, rice vinegar, and sugar. Add the minced garlic and sesame oil. Whisk until the sauce is smooth and coats the spoon.

3. Preparing the toppings

   Cut the cucumber into fine julienne. Slice the green onions diagonally. Coarsely crush the peanuts to keep them crunchy.

4. Mixing and plating

   Mix the noodles with the sauce to coat them well. Arrange in bowls, add the cucumber, onions, cilantro, and peanuts. Finish with a drizzle of chili oil.

Chef's tips

• Don't skip the ice water rinse: it's what gives the noodles their essential elastic spring.
• If the sauce becomes too thick with the tahini, loosen it with a tablespoon of cold cooking water.

Storage

Store noodles and sauce separately in the fridge. Once mixed, they soften quickly.