Sesame and Cucumber Noodles
Ingredients
- 300 gChinese wheat noodles (dry)
- 1 pcCucumber (julienned)
- 3 tbspTahini
- 2 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tspWhite sugar
- 2 pcGarlic (finely minced)
- 1 tbspSesame oil
- 1 tbspSesame seed (toasted)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tspchili oil
- 1 tbspChinkiang black vinegar
Method
Cold, slippery noodles coated in a creamy sesame sauce. The fresh cucumber provides an immediate crunch that cuts through the depth of soy sauce and minced garlic.
- 1
Plunge the noodles into boiling water. They should be flexible but still have a slight bite. Drain and rinse immediately with very cold water to stop the cooking and remove excess starch.
- 2
Cut the cucumber into fine julienne (matchstick-sized sticks). Keep the skin for crunch and the green color that should stand out on the plate.
- 3
In a bowl, thin the tahini with the soy sauce, rice vinegar, Chinese black vinegar, sugar, and minced garlic. Mix until the sauce is smooth and coats the back of a spoon. If it's too thick, add a tablespoon of water.
- 4
Mix the noodles with the sauce to coat them well. Add the cucumber, sliced green onion, sesame seeds, and a dash of chili oil for extra depth.
Frequently asked questions
How do you get this dish right?
- Rinse the noodles until the water runs clear to prevent them from sticking.
- If the tahini is too bitter, balance it with an extra pinch of sugar.
- Serve chilled, but don't mix the noodles and sauce too far in advance as the noodles will absorb the sauce.
How long does this dish keep?
Can be kept for 24 hours in the refrigerator. The noodles may harden slightly when cold.
