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|Richard in Cincy||
barb, the chinese sesame paste is made from toasted sesame seeds
Joined: Dec 12, 2005
Posted to Thread #19138 at 2:19 am on Oct 12, 2010
tahina is made from non-toasted sesame seeds.
Here is the recipe and notes from the Times article:
Takeout-Style Sesame Noodles
1 pound Chinese egg noodles (1/8,-inch-thick), frozen or (preferably) fresh, available in Asian markets
2 tablespoons sesame oil, plus a splash
3½ tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chili-garlic paste, or to taste
Half a cucumber, peeled, seeded, and cut into 1/8,-by- 1/8,-by-2-inch sticks
¼ cup chopped roasted peanuts.
1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
2. In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
3. Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts. Serves 4. Adapted from Martin Yan, Marian Burros, and memory.
1. The “Chinese sesame paste,” above, is made of toasted sesame seeds; it is not the same as tahini, the Middle Eastern paste made of plain, untoasted sesame. But you could use tahini in a pinch. You need only add a little toasted sesame oil to compensate for flavor, and perhaps some peanut butter to keep the sauce emulsified.
2. On which subject, the whole point of cold sesame noodles is what’s called in the food trade its “mouth feel,” the velvety smooth feeling of perfectly combined ingredients. That’s why you find so much peanut butter in preparations of cold sesame noodles. Peanut butter emulsifies better than sesame paste.
3. Hey, where are the Sichuan peppercorns? Sichuan food depends on their tingly numbing power! Perhaps, but the little fruits were banned from the United States from 1968 until 2005 by the Food and Drug Administration because they were feared to carry citrus canker, a bacterial disease. And while you could always find them in Chinatowns somewhere (sitting, dry and baleful, in a pile), there are few in the true cult of sesame noodles who use them in their recipes. By all means, add some if you like: toast a tablespoon’s worth in a dry pan, crush lightly and whisk the resulting mess into your sauce.
Other messages in this thread:
- 19138. For those of you who fondly remember Cold Szechwan Sesame Noodles in Manhattan in the 80's... [LINK] - Richard in Cincy - 10:28pm on 10/10/10 (10)
- It's as if I have a Doppelgänger. This was me and my experience. [NT] [LINK] - Richard in Cincy - 10:31pm on 10/10/10
- Interesting, I did not know there was "Sesame Paste" and was not aware that there was rice vinegar - barb_b - 3:52pm on 10/11/10
- Is the sesame paste Tahini? [NT] - barb_b - 3:55pm on 10/11/10
- barb, the chinese sesame paste is made from toasted sesame seeds - Richard in Cincy - 2:19am on 10/12/10
- Thanks so much Richard. I do love these noodles, and have not prepared them in ages. When I did, - barb_b - 1:04pm on 10/12/10
- This looks good-- I haven't been pleased with the cold noodle recipes I've tried so far. Too pasty. - MoNJ - 4:34pm on 10/11/10
- yeah, too much peanut butter--I have seen recipes call for 1/4 C +! (nt) [NT] - mistral - 4:46pm on 10/11/10
- I actually solved the "too pasty" plague of cold noodles by accident! - Richard in Cincy - 2:23am on 10/12/10
- PS: MoNJ about next trip to NYC - Richard in Cincy - 2:31am on 10/12/10
- Tang Tang on the UES still makes them very well... - Sandra in New York - 2:10am on 10/28/10