Cold Sesame Noodle Salad Perfected
I can’t believe I’ve done it.
I’ve spent the past 35 years in search of the perfect recipe for cold peanut/sesame noodle salad. I’ve tried recipes from restaurants, cookbooks, friends, enemies, the Internet…you name it, I’ve tried it. I’ve experimented with numerous methods and techniques, different types of noodles, flavor combinations native to different nationalities–Chinese, Thai, Vietnamese, Korean, Burmese. I’ve tried different levels of spice and heat. I’ve experimented with the participants in cooking classes I’ve taught.
And each time there seemed to be some element of the recipe missing. I always thought: good, but not just perfect.
I think I’ve done it.
Recognizing, of course, that each of you has your own version of what’s perfect in this classic–it’s one of those recipes that you use to gauge how good an Asian restaurant is. This is one of mine.
I started my quest with my long-time friend Vicki (are you still with me, Vicki Corey? I bow in your general direction), who shared with me the basic concept of “threes.” Three tablespoons of this, that, and the other, three teaspoons of this and that. And this recipe, which I still have and which is reproduced way back in the early pages of this blog (here’s the link: https://jeffskitchen.net/?s=Vicki%27s, or search on Vicki’s Noodles), has served me extremely well. No matter where or which recipe I tried I kept coming back to this one as being as close to perfect as I had found. It even once won me a “Philly’s Best” award when I was making it for a small gourmet shop in Ardmore, PA, a place known for good food.
It’s (in my view) just the right amount of spicy/hot for everyone, but if you like it spicier/hotter, add more chili oil or some Sriracha to suit yourself. In this version of the recipe I’ll recommend specific ingredient brands, most of which are available at your local Asian grocery store.
Also, when you read my recommendation for the noodles to use, you’ll holler, “WHAT??? THAT’S NOT ASIAN!” Okay, I know that. But what are you expecting? Authentic or perfect? I’ll opt for perfect.
Try it. You’ll like it. Guaranteed!
Spicy Sesame Peanut-Noodle Salad
1 box (13.25 oz) rotini or fusilli whole wheat noodles, cooked al dente’
3 Tablespoons premium light (or dark, if you dare) soy sauce
3 Tablespoons brown rice vinegar
1 Tablespoon fish sauce
2 Tablespoons toasted dark sesame seed oil
2 teaspoons sesame chili oil
3 Tablespoons dark brown sugar
3 Tablespoons Crazy Richard’s crunchy peanut butter
1/3 cup chopped red cabbage
1 medium carrot, shredded fine
1/3 cup chopped green onion, divided
1/3 cup chopped peanuts, divided
½ cup FRESH(!) bean sprouts
- Whisk the next seven ingredients (soy sauce through peanut butter) until they are completely blended.
- Cook the noodles per package, 1 minute LESS than the recommended al dente’ time; drain 5-10 minutes, but DO NOT RINSE.
- Place the noodles in a large bowl, add the sauce and toss to coat all the noodles well.
- Add the cabbage, carrot, ¼ cup green onion, ¼ cup peanuts, and bean sprouts and toss again to coat all the ingredients. If you wish a more Thai flavor, add ¼ cup shredded fresh Thai basil or chopped cilantro.
- If you wish to add a protein—slices of grilled chicken, steak, shrimp, or tofu, do it now.
- Allow to stand until the salad reaches room temperature.
Garnish with the remaining peanuts and green onion and serve at room temperature or refrigerate for later, but allow to return to room temperature for serving (garnish when serving).
And by the way, if you’re truly interested in an authentic Sesame Noodle salad or if you’re allergic to nuts, replace the peanut butter with tahini. And for an authentic noodle, you can use either 8 ounces medium rice noodles, or Soba or Udon noodles.
Posted on May 29, 2017, in Asian, Main Dishes, Recommendations, Salads, Side Dishes and tagged Appetizers, cold salad, pasta salad, Peanuts, salad, sesame noodles. Bookmark the permalink. 3 Comments.
Epicure recipes? Is this where to ask?
I grew up on Linzer torte cookies and chocolate leaf cookies, and rugelach, among other foods. So partial to find those.
They just don’t make them well elsewhere. The powdered sugar isn’t right or the jam to dry on other Linzer torte. The sugar crystals are too big or the filling too little on rugelsh. And what are the leaf cookies made of?
Hello. I’m Jeff Thal. Welcome to my kitchen. Alas, I am not versed in the bakery’s recipes. I’ve posted the blackout cake and key lime pie, but my time there was in the kitchen commisary. Wish I had better news, but I hope you’ll stick around. Now that the Market is no longer with us, I plan to do what I can to help remember it fondly.
Reblogged this on mamabatesmotel.