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Rec: Oodles of Noodles (Asian) from Cathy Z

Veteran Member
7390 posts
Joined: Dec 9, 2005


Posted to Thread #37 at 8:30 pm on Mar 28, 2006

Forum Home Page: Gail Swap Archive
Re: NYC Style Chinese Cold Sesame Noodles (Richard Young)
Previous Message: What about this? (Pat in Tokyo)
Date: Sun, 26 Nov 1995 23:40:54 GMT
From: Cathy Zadel ( [])

Open's oodles of NOODLES!
Richard- I had no idea this would be such a
tough one for our fellow board members- I left
it alone thinking others would do the job for
you. Cold Chinese and Japanese-style noodles
are VERY popular in Hawaii and I have studied
sauces for almost 10 years because I dearly
love them. I am going to give you a bunch of
dressing recipes but first let me speak of
peanut butter: commercial stuff is made so creamy
by adding a type of vegetable shortening or, in
some cases, our old friend, LARD! Of course when
you put this stuff on noodles it becomes a sticky,
gooey mass of yuk. Using Tahini (or making your
own by toasting sesame seed then whirling it in
your food processor or blender with a bit of
sesame oil) works better but sometimes I use
half Tahini and half homemade peanut butter....
your call. Anyway, the other thing I wanted to
tell you is regarding the noodles: Chinese fresh
water noodles, egg noodles, Tan Mein noodles
or good quality semolina spaghettini will all
work fine- always use dried noodles, not fresh
or they will get soggy. Cook them all the way,
not al dante then douse with cold water immediately
and drain as much water as you can off of them.
Toss them with a few tablespoons of sesame oil and
chill them. The oil will sort of coat them against
the are a few recipes for
you to choose from as I haven't had the noodles
in New York- hope you can get all of the ingre-
dients! Assume in all of these that you make the
noodles and these are just the sauces above and
beyond the sesame oil on the noodles with a couple
of other neat recipes at the end:

Szechuan Noodle Salad
(12 oz dry noodles)

1/3 cup sesame oil
1/2 cup tamari soy sauce
3 tbsp balsamic vinegar
2 tbsp sugar or maple syrup
3 tbsp chili oil
10 green onions, thinly sliced
1 bunch chopped Chinese parsley
1 tbsp chopped fresh ginger
3 cloves chopped garlic
1/2 tsp red chili flakes
3 tbsp sesame seeds

Imperial Noodle Salad
(1/2 lb dry noodles)

2 tbsp soy sauce
2 tbsp water
1-1/2 tbsp smooth peanut butter
1-1/2 tbsp red wine vinegar
1 tbsp sesame oil
1 tsp chili oil
1 tsp sugar
minced green onion, fresh ginger and garlic to

Cucumber and Noodle Salad with Sesame Sauce
(1 lb dry noodles)

4 cucumbers, peeled, halved lengthwise and cut diagonally into 1/8" slices
2 tsp. salt
3/4 c peanut butter
3 Tbs. soy sauce
1-1/2 Tbs. lemon juice
2 cloves garlic, minced
1" piece fresh ginger, peeled and minced
1 tsp. chili pepper flakes
1/4 tsp. sugar
6 sliced green onions

In a bowl toss the cucumber slices with the
salt and let stand for 20 minutes.

For the Peanut Sauce: In a blender or food
processor blend the peanut butter, soy sauce,
lemon juice, garlic, ginger, chili pepper
flakes, sugar and 1/2 cup of water until smooth.

Drain the cucumbers in the colander, rinse
under cold water and pat dry with paper towels.
Add to noodles. Add onions and sauce right before
serving- correct seasoning and add a bit more
soy sauce or sesame oil if needed.

Cold Sesame Noodles
(1/2 lb dry noodles)

3 tbsp tahini
2 tbsp soy sauce
2 tbsp sherry
1 tbsp rice vinegar
1 tbsp hot chili oil
1-1/2 tsp sugar
1-1/2 tsp minced ginger (I use pickled ginger)

Spicy Noodles with Sesame Sauce
(1 lb dry noodles and cooked, shredded chicken
from a 3 lb bird)

1/2 cup tahini
1/4 cup chunky peanut butter
1 tsp minced garlic
1/3 cup light soy sauce
1/4 cup sake or mirin
3 tbsp water
1-1/2 tbsp sesame oil
2 tsp hot chili oil
1 tbsp sesame seeds- toasted

Madame Wong's Cold Spicy Noodles
(1/2 lb dry noodles)

1/4 cup sesame oil
1 tbsp chili sauce with garlic
1/4 cup light soy sauce
1/4 cup red wine vinegar
1/2 tsp salt

Now, just for fun, a recipe I found in Sunset
and a wonderful Korean recipe I make often:

Thai Coleslaw
(no dry noodles!)

1/3 cup each rice vinegar and lime juice
1/4 cup chopped pickled ginger
2 small fresh jalapenos, stemmed, seeded and chpd.
1 tbsp sesame oil
1 tbsp sugar
1 tbsp fish sauce (nam pla)
1/2 tsp wasabi powder or 1 tsp paste
1 tbsp sesame seed- toasted
1 lb bok choy, thinly sliced
2 medium carrots, peeled and thinly sliced
1 small red onion, thinly sliced
8 cups finely slivered Savoy or green cabbage
1 small radicchio, finely slivered

In a small bowl, stir together vinegar, lime juice,
pickled ginger, chilies, sesame oil, sugar, fish
sauce and wasabi. Set aside.

In a large bowl, mix bok choy, carrots, onion, cabbage,
radicchio and vinegar mixture. Sprinkle with
sesame seed. Makes 8-12 servings.

Korean Namasu
serves 6-8

3 lb. boneless and skinless chicken
4 cucumbers
1/2 c sugar
1/2 c white vinegar
1/2 c good quality soy sauce
1/4 c sesame oil
1/2 tsp. chili pepper flakes
8 green onions, sliced
4 cloves garlic, minced
1" piece of fresh ginger, peeled and grated
1 Tbs. Hondashi
1 Tbs. Ajinomoto
pepper to taste

Either steam over or simmer the chicken in one
can of chicken broth until done. Cool and
reserve the broth for another use. Refrigerate
the chicken for at least 3 hours or overnight.

Pare and halve the cucumbers lengthwise. Slice
into bite-size pieces. Soak in ice water for
at least 1/2 hour and drain. Add the sliced
green onions to the cucumbers.

For the sauce: mix together sugar, vinegar,
soy sauce, sesame oil, chili pepper flakes,
garlic, Hondashi, Ajinomoto, ginger and black

Just before serving, mix the chicken, cucumber
and onions. Pour the sauce over all and toss.

Have fun....Cathy

How did the fool *get* his money?!

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