Sichuan Sesame Cold Noodles
4
servingsBring bold flavors and vibrant colors to your table with this Sichuan Sesame Sauce Cold Noodles recipe! Featuring a rich sesame sauce made with tahini (no peanut butter here!), dark sesame oil, and Chinese aged black vinegar, this dish is a perfect balance of creamy, tangy, and spicy. Tossed with crisp radicchio, refreshing cucumber, and tender noodles, it’s a feast for both the palate and the eyes.
Garnished with scallions and homemade chili oil, this recipe yields 4 servings of pure Sichuan-inspired delight. Whether you’re looking for a quick weeknight meal or a dish to impress, these cold noodles are sure to satisfy.
Ingredients
1 teaspoon Salt
1 teaspoon white pepper
half pound radicchio
half pound English cucumber
12 ounces long pasta like linguine, or 16 ounces fresh Chinese egg noodles
2 tablespoons dark sesame oil
1½ cup sesame paste (tahini) and ABSOLUTELY no peanut butter(I will tell you why.)
2 tablespoons brown organic sugar or monk fruit
3 tablespoons organic soy sauce
1 teaspoon minced garlic
1 tablespoon Chinese aged black vinegar
At least 1½ cup minced scallions for garnish
2 tablespoons of homemade chilli oil
Directions
- Chop radicchio into any shape.
- Peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Shed them with a peeler.
- When water comes to a boil, cook pasta until tender but not mushy.
- While pasta is cooking, whisk together sesame oil, brown sugar, soy sauce, vinegar, and a touch of white pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need ¼ to ½ cup.
- Stir in cucumbers and carrots.
- When pasta is done, drain it and run pasta under cold water or some ice. Drain.
- Toss noodles with sauce and vegetables. Taste and adjust seasoning as necessary then garnish with scallion and serve.