Cold Noodles and Sesame and Asian Style Slaw

The first time I had Cold Noodles and Sesame was in a Chinese restaurant in New York City in the early eighties. I was in college at the time and my boyfriend took me to the restaurant…it was my first experience eating anything spicy and I loved them immediately—even though it took me ages to eat the first few times, as my taste buds had to adjust to the spiciness. 

I learned how to make them and ate them constantly when I was poor and living in Provincetown. Over the years, I have tweaked the recipe; they are now quite different from the original I like—better, in my opinion. Taste the sauce and adjust to your liking.  

Cold Noodles with Sesame Sauce

Serves 4-5

1 pound Chinese-style dried noodle or spaghetti/fettuccine

5 cloves garlic, minced

1-2 tablespoons ginger, minced

3 tablespoon black or white sesame seeds

1 bunch scallions, chopped

1 cucumber, cut into long thin shreds

Sauce:

2 tablespoon San-J® All Purpose Szechuan Hot and Spicy Sauce

1 cup crunchy or smooth natural peanut butter

3 tablespoons soy or tamari sauce

1 teaspoon sesame oil

Hot pepper flakes to taste

Water

While heating water to cook pasta; sauté ginger, sesame seeds and garlic. Adjust heat to low and add ingredients for sauce, stirring well. Add small amounts of water until you like the consistency—should be thin enough to coat the pasta easily. Taste the sauce, as you may want to add more of one or more ingredients. If it is too hot and spicy, add more peanut butter. Cook pasta, drain and toss in the sauce. Embellish with cucumber. Serve room temperature or warm. 

Asian Style Slaw

3 parts olive oil

1 part white rice vinegar

1 part soy sauce

1 part toasted sesame oil

crushed garlic

Pepper

Cabbage, sliced very thinly

Red onion, sliced very thinly

Cucumbers, peeled and cut into matchsticks

Combine dressing and toss with vegetables. Serve noodles on top of salad.