Sunday, June 8, 2014

Cold Sesame Noodles

Why have I never thought to make this at home until recently is beyond me.  It is tasty and I have all the stuff in the pantry.


It is the perfect summer dish.  And  you can add whatever veggies strike your fancy.  This version had leftover grilled chicken and a chopped red pepper and grated carrots.  But I can see adding whatever is ready in the garden to this.  Yohboh thinks it would be excellent with some chopped ripe tomatoes (but really what is NOT improved with a ripe garden tomato?).

Cold Sesame Noodles

For the Sauce
¼ cup sesame seeds
¼ cup chunky peanut butter
2 medium cloves garlic, smashed
1 piece (1-inch) fresh ginger, grated with a microplane
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot sauce (I used the hot sauce with the chicken on it)
2 tablespoons lightly packed light brown sugar

1 pound of noodles (I used fettucine)

Leftover chicken, thinly sliced
1 bell pepper
1 carrot shredded
2 scallions, sliced on the bias

Cook the noodles according to the directions on the package.  Save a little bit of the pasta water.  What I normally do is stick a coffee mug in the starchy water and take some out that way.

Put all the sauce ingredients in a blender.  Whir it away until it is a paste.  Set it aside.

Slice your chicken and veggies.

Drain the pasta and run cold water on it until is is chilled.  I like to toss it as well.  Add the noodles to a large bowl.  Take the pasta water you saved and add it to the blender and reblend to make a looser sauce  (Loose sauce means runnier.  A tight sauce is thicker).  Add the sauce to the noodles and toss until everything is coated.  Add the chicken and veggies. Toss again.

I have no idea how many servings this made but we ate it within a day.

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