Cold Sesame Noodles, Without Oil

By the Gracious Vegan

Sesame noodles without oil.jpg

I finally discovered the secret to “real” cold sesame noodles: it’s the Chinese sesame paste. There isn’t a good substitution. If you have access to an Asian grocery store, that’s your best bet, but you can find it online as well. I owe this find to Sam Sifton of the New York Times and his recipe for Takeout-Style Sesame Noodles. I adapted and tweaked his recipe to remove the oil. I added options for whole wheat noodles and dates instead of sugar. The flavors are recall the best sesame noodles from Chinese restaurants, without the greasiness you can sometimes get.

Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. (If you choose whole wheat noodles, it may take longer.) Drain, rinse with cold water, drain again and pat dry with a paper towel.

  • 9 ounces dried chow mein noodles (or other noodles that don’t contain eggs)

In a medium bowl, blender, or food processor, whisk together the remaining ingredients.

  • 5 Tablespoons soy sauce

  • 4.5 Tablespoons Chinese (roasted) sesame paste

  • 1.5 Tablespoons water

  • 3 Tablespoons smooth peanut butter

  • 2 Tablespoons sugar (or 3 Tablespoons date paste)

  • 1.5 Tablespoon Chinese rice vinegar

  • 1.5 Tablespoon finely grated ginger

  • 1 Tablespoon minced garlic (3 medium cloves)

  • 1/2 - 1 teaspoon chili-garlic paste, or to taste

Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with

  • Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks

  • 1/4 cup chopped roasted peanuts

Timing: less than 30 minutes

Nutrition: Whole-food unprocessed if you use whole wheat noodles and dates; WFPBNO

Gluten-free if you use gluten-free noodles

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