Cold Spiced Noodles with Sesame Oil and Vegetables - dummies

Cold Spiced Noodles with Sesame Oil and Vegetables

By Jenna Holst

Easy and delicious, noodles dishes like this one are on Chinese menus and also can be found in deli salad bar counters. This dish can be made ahead and refrigerated.


Yield: 4 servings as a main course; 6 to 8 servings as a first course

Preparation time: 10 to 15 minutes

Cooking time: 10 minutes

Spice meter: Moderately spiced to hot and spicy

1/3 cup soy sauce

3 tablespoons Chinese sesame oil

1-1/2 tablespoons rice wine vinegar

1/2-inch piece fresh ginger, minced

2 plump cloves garlic, minced

1-1/2 teaspoons crushed Szechuan peppercorns or 1/4 to 1/2 teaspoon crushed red pepper flakes

A few drops Chinese hot chile oil or Tabasco to taste (optional)

12 ounces spaghetti, vermicelli, or dried Asian egg noodles

3 scallions, white and green parts, sliced

1/4 cucumber, peeled and cut into matchsticks

1 medium carrot, coarsely grated

1 tablespoon sesame seeds, toasted, or 2 tablespoons chopped roasted peanuts

  1. In a pasta serving bowl, combine the soy sauce, sesame oil, rice wine vinegar, ginger, garlic, crushed Szechuan peppercorns, and hot chile oil and set aside.

  2. Cook the pasta according to the package directions in a large pot of lightly salted boiling water. Drain the pasta in a colander and rinse the noodles under cold water until they’re cool.

  3. Combine the pasta with the sauce in a serving bowl and toss to coat evenly. Top with the scallions, cucumber, carrot, and sesame seeds.

For added protein, throw in sliced sausage or top with grilled chicken.

Per serving: Calories 464 (From Fat 116); Fat 13g (Saturated 2g); Cholesterol 0mg; Sodium 1,608mg; Carbohydrate 73g (Dietary Fiber 5g); Protein 13g.