If you want to send me noods, this is the kind of thing I’m into. Just in case you need to know that.
I love cold noodles of many kinds. These are the kind I made today.
I am home alone (such a rarity!) and nobody else in my house really likes cold noodles the way I do. This meant that, weirdly, cold noodles were the first thing that came to mind when the last person shut the door today.
So that’s what I did.
Here’s how I made them!
I know… I didn’t clean my bowl after I served them. I was in a hurry to eat them, I guess! #StylistFail
Cold Sesame and Peanut Noodles
Serves 4 as a main or more as a side dish
For the ‘salad’
250g of thin fresh Asian style egg noodles – or you can use spaghetti! (I just had some random noodles in my cupboard)
2 smallish carrots, peeled and grated (I use this kind of grater from the Asian grocer, but watch your fingers!)
1 cucumber, peeled and grated (drain of excess liquid)
Handful of washed and dried baby spinach or other favourite salad green
4 spring onions, sliced
1 clove of garlic, crushed/diced finely
1 inch piece of fresh ginger, diced finely
4 tablespoons of peanut oil
1 tablespoon of sesame seeds (I use roasted sesame seeds)
For the dressing – Whisk together
3 tablespoons of water
2 tablespoons of smooth peanut butter (I actually used crunchy because I didn’t have any smooth!)
2 tablespoons of Sesame Paste (from Asian grocer, again!)
2 tablespoons of soy sauce
2 tablespoons of rice wine vinegar
2 tablespoons of caster sugar
1 tablespoon of Sriracha (or other chilli sauce)
juice of one nice, juicy lemon
a good whack of salt, to taste
Optional: golden fried shallots (from a packet) and/or sliced avocado (layered on at the last minute, garnish style!)
You could also add some fried tofu or grilled chicken atop this – but I like it as is.
1. Whisk your dressing up, as directed – taste and adjust to your liking.
2. Heat half the peanut oil and fry the ginger and garlic in it until fragrant. Set aside.
3. Cook your noodles until JUST al dente. Do not overcook! No no! Drain and then run under cold water until they are cool. Drain again, shaking in the colander until they are as dry as possible. Plonk them into your biggest bowl.
4. Pour the garlic and ginger oil over the cold, dry noodles. Mix gently until noodles are covered. (You can do this with nice clean hands, if you prefer!)
5. Add the dressing and the sesame seeds, spring onions, carrot, cucumber and spinach. Toss well.
6. Taste and season – make sure your noodles are salty and piquant enough!
7. Garnish with a few more spring onions and sesame seeds.
8. Serve with chilli sauce and chopsticks. YUM!
Let me know if you make this! Send noods!