A perfect start to a Chinese meal, this can be prepared almost entirely in advance, varied in a number of ways, and even served as a main course if you like. Though it can be made with peanut butter (the natural kind, please, with no added sugar or fat), it’s easy enough to buy sesame paste (tahini) at health food stores, stores specializing in Middle Eastern or Asian ingredients, and even supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold at Asian food stores (and, increasingly, supermarkets) and belongs in every refrigerator. Chinese egg noodles are sold fresh at almost every Chinese market, most Asian supermarkets, and even many ordinary supermarkets. Regular dried pasta makes a good substitute here.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Peel the cucumber, cut in half, and, using a spoon, scoop out the seeds. Cut the cucumber into shreds (you can use a grater for this) and set aside.
Step 2
When the water comes to a boil, cook the pasta until tender but not mushy. While the pasta is cooking, whisk together the sesame oil, tahini, sugar, soy sauce, ginger, vinegar, hot oil, and pepper in a large bowl. Thin the sauce with hot water so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in the cucumber. When the pasta is done, drain it and run it under cold water. Drain again.
Step 3
Toss the noodles with the sauce and cucumber. Taste and adjust the seasoning as necessary (the dish may need salt), then garnish and serve.
Cold Noodles with Sesame Sauce and Chicken
Step 4
This is a fine place to use leftovers of chicken, pork, beef, or seafood, or you can poach some chicken in the same water you use to cook the noodles or just add some fresh tofu. The amount is up to you.
