And we have gone from fall/winter to full on summer. I want something filling, tasty and cold.
Walking and dripping my way from PABT, to my LIC lair, I passed a noodle shop, “lo and behold” they had a sign hawking their “Cold Sesame Noodles”.
Not to be arrogant, but I know how I like my noodles, and I know what I want in my noodles. I’ll do this at home.
I’ll plan for ~4oz of noodles per person.
- 1 package Thin spagetti (16 oz)
- 3 tsp Minced Garlic (6 Cloves)
- 1 tbsp sugar Light Brown
- 3 tbsp Sesame Oil Toasted adds more flavor
- 4 tbsp Soy Sauce Lite / Low Sodium
- 2 tbsp Rice Vinegar unseasoned
- 2 tbsp Toasted Sesame Paste Toasted adds more flavor
- 1 tbsp Peanut Butter Smooth
- 2 tbsp Ginger grated
- 2 tbsp Sambol Chili Garlic Paste (TO TASTE)
- 1/2 ea Cucumber Peeled, matchsticked to 1/8 x 1/8
- 1/4 cup Peanuts Roasted / Chopped
- 2 ea Scallions Washed, Sliced Green and white parts
- In a large bowl, (a bowl one could toss a salad in), combine all but the pasta. Taste and adjust for balance.
- Bring a gallon of salted water to a boil. Add pasta and cook as per package directions, al dente, (~ 5 minutes). Drain, Rinse with cold water, Drain again. ( I have used a salad spinner for this) Toss with a couple of tablespoons of sesame oil
- Add warm noodles to bowl with sauce and toss Plate servings and garnish with cucumbers, peanuts, and scallions. Serve with additional sambol / pepper paste for the adventurous.
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