Cold Sesame Noodles: Quick and Easy Weeknight Meal
Cold sesame noodles!! If you’ve ever had this dish, you know it is creamy, a little spicy (if you wish), and refreshing! They are also super easy to make with a couple extra ingredients. After realizing I really needed to eat our last carrot and cucumber, I settled on this dish when I found a very special sauce in the back of my pantry.
There is this small company that frequents our fair circuit, and this year I decided to purchase some spicy sesame peanut butter from them. They are AMAZING – one of those very weird, specialty companies with just a few people and some fun ideas. I tried a mint chocolate peanut butter, but this mildly spicy sesame peanut butter really stole my heart. Anyhow!
Looking at my one carrot and cucumber on the counter, I peeked into the pantry and saw soba noodles, some pasta sauces, walnuts, and this spicy sesame peanut butter. I decided this would be a TIME SAVER – and I’d just need to dilute it a little bit to work it into my recipe for cold sesame noodles. The basics to a sesame noodle dish are simple: sesame oil (bonus if you have seeds!), noodles, and a few veggies. You really should also have on hand some soy sauce, peanut sauce, and a little garnish. I remembered that I still indeed had some sesame seeds and frozen green onions chilling in the back of my freezer. Game ON!
INSTRUCTIONS:
First, I used a handy little julienne tool to make quick work of julienning the carrot and cucumber. Next, I added a little bit of soy sauce an rice wine to them and sat them aside. Next, I took out my frozen green onions and got them thawing on the counter. It helps to spread them on a tiny plate if you have the space, dishes, and inclination to do so. Finally, I cooked the soba noodles just slightly less time than recommended and rinsed them in nice cold water. Finally, I put everything into a quick pan with sesame oil, heated it on low, and added the sesame peanut butter until it was of good consistency.
Afterwards, I chilled in the refrigerator until my husband got home. I distributed everything on a plate, topped with the sesame seeds and green onions. Quick and easy weeknight meal!
…
Now, I know what you’re thinking “But CaSondra, who just has spicy sesame peanut butter just LYING AROUND?!”. Well, I obviously do, as an adventurous eater – but if you don’t live near me or you don’t have something similar, here’s a recipe for a very quick sesame peanut butter sauce that is just as good (and more home made, so take the extra 5 minutes and pat yourself on the back)!
Sesame Oil, Peanut Butter, Honey (optional), Soy sauce, Rice Vinegar (optional but totally recommended!), Minced Garlic, and/or Grated Ginger (I am partial to a TON of ginger, but your mileage may vary). In general, I try to keep a 2:1 ratio of oil to peanut butter, but play to your tastes and adjust based on texture as well.
If you can’t already tell, this isn’t a blog with definitive recipes and measuring devices. And while I do, in fact, own several measuring devices, I tend to cook based on what is on hand and on sale. Therefore, I am always looking to change ratios or ingredients – as you become more comfortable working with what you have, you will see that grandma’s way (“a dash of this, a pinch of that”) is really the most fun and economical way to do your cooking. Unless you happen to be making a souffle, in which case ALL the measuring devices will be used!
For Maass Info – check out my About Me page!