Cold Wheat Noodles with Sesame Sauce
Ingredients
- 400 gChinese wheat noodles (dried)
- 1 pcCucumber (julienned)
- 3 tbspTahini (plain)
- 3 tbspsoy sauce
- 2 tbspRice vinegar
- 1 tbspSesame oil
- 1 tspWhite sugar
- 2 pcGarlic (minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 30 gPeanut (crushed)
- 1 tbspchili oil
- 0.5 pcFresh cilantro (leaves only)
- 2 tbspRoasted sesame paste (stir the jar well before using)
Method
Supple, fresh noodles coated in a creamy sesame sauce. Crunchy cucumber and peanuts contrast with the heat of the chili oil.
- 1
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
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
Cut the cucumber into fine julienne. Slice the green onions diagonally. Coarsely crush the peanuts to keep them crunchy.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store noodles and sauce separately in the fridge. Once mixed, they soften quickly.
