Cooked - Chinese Cold Noodle Salad With Sesame Dressing

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Home Pricing Community My Recipes

Chinese Cold Noodle Salad With Sesame Dressing

2.0

7 ounces (200g) thin wheat flour 'yangchun' noodles, or other thin wheat noodles

½ tablespoon (6g) neutral-flavored oil, such as peanut, canola, soybean, or vegetable

2 tablespoons (50g) Chinese sesame paste

2 tablespoons (30ml) warm water

3 tablespoons (45ml) Chinese light soy sauce

2 tablespoons (30ml) toasted sesame oil

1 tablespoon (15ml) Chinese Zhenjiang (black) vinegar

1 tablespoon (12g) granulated sugar

1 tablespoon (15ml) seasoning oil from the Chinese all-purpose vinaigrette recipe

1 tablespoon (15g) chile garlic sauce (optional)

Toasted sesame seeds, coarsely ground using a mortar and pestle, for serving

1 Persian cucumber (4 ¼ ounces; 120g), julienned

½ scallion (15g), white and/or green parts, thinly sliced on a bias

In a pot of boiling water, cook noodles until slightly more cooked than al dente (use the time included on the package directions). Drain well, then toss with the neutral oil so the noodles don’t stick to each other. Spread noodles out in a thin layer on a tray and refrigerate until fully chilled, about 1 hour.
While the noodles are chilling, stir the sesame paste with the warm water until smooth. Stir in soy sauce, sesame oil, vinegar, sugar, and seasoning oil until thoroughly combined.
Toss the chilled noodles with about 6 tablespoons (90ml) of the vinaigrette until thoroughly coated. Garnish with toasted sesame seeds, cucumbers, scallions, and chili garlic sauce (if using), and serve.

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

Cuisine🇨🇳Chinese

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 15m

Created last week

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