Cold noodles with sesame and peanut sauce

Last Updated on October 9, 2020 by Simon Fan

For avid noodle eaters, myself included, the large selection of appetizing cold noodle options means we can go about our noodle slurping activities with the same vigor and gusto despite rising mercury levels.

We can enjoy Japanese-style cold soba or udon noodles with a chilled dipping sauce. Equally appealing are Korean-style cold noodles dressed in spicy gochujang, or chewy noodles served in a cold broth.

We will certainly look to China for a long list of cold noodle recipes from various parts of the country. One of my favorites among them is the Shanghai-style cold noodles served with sesame and peanut sauce. In the summer, almost all the restaurants and noodle shops in Shanghai serve some kinds of refreshing cold noodles, as locals seem to have an insatiable appetite for them.

Below is my version. Use it as a guide and customize it to your liking. Your dish will come out great if you keep the following tips in mind:

–  Choose the right noodles. Ideally, you want to use alkaline noodles (look for sodium carbonates in the list of ingredients on the package), which retain their firm texture after cooking. Fresh or dried egg noodles work well too.

– Cook and cool the noodles properly. Cook the noodles until they’re just done (al dente), then transfer them to a colander and rinse under cold water. Drain the noodles well, and stir in sesame oil to prevent sticking. Finally, cool and dry the noodles by lifting them with chopsticks in front of a fan.

– Make an intriguing sauce. In my recipe, Asian-style sesame paste, made from toasted sesame seeds, brings rich aroma and flavor to the sauce, while peanut butter adds creaminess and sweetness.

– Select your toppings wisely. While you can pretty much choose any toppings you like, try to include ingredients with a crunchy texture, such as bell peppers, mung bean sprouts, or pickled vegetables. Include a protein, such as shredded pork, chicken, or sliced pressed tofu, to turn the noodles into a one-dish meal.

Cold noodles with sesame and peanut sauce

Serves 2

Ingredients

7 oz (200 g) boneless, skinless chicken breast, or shredded rotisserie chicken

Velveting mixture (omit if using rotisserie chicken)
½ teaspoon soy sauce
½ teaspoon Shaoxing wine
½ teaspoon potato starch or cornstarch

2 teaspoons vegetable oil
Salt and freshly ground white pepper
8 oz (230 g) fresh alkaline noodles or egg noodles, or 5½ oz (160 g) dried noodles
2 teaspoons sesame oil

Sauce
1 tablespoon Asian-style sesame paste
1 tablespoon peanut butter
4 tablespoons water
2 teaspoons soy sauce
2 teaspoons Zhenjiang (aka Chinkiang) vinegar

4 oz (115 g) carrots, peeled and cut into thin matchsticks
4 oz (115 g) green bell peppers, cut into thin matchsticks
1 teaspoon toasted sesame seeds

Directions

1. Skip the first 2 steps if you use rotisserie chicken. Cut the chicken breast into thin slices. In a bowl, mix the chicken with the soy sauce, wine, and potato starch. Let marinate for 15 minutes.
2. Place the wok or skillet over medium-high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the chicken and stir-fry until just cooked through, about 1 minute. Season to taste with the salt and pepper.
3. To cook the noodles, bring a large pot of water to a boil. Add the noodles and cook until they’re just cooked through (al dente). Do not overcook. Transfer them to a colander and rinse under cold water. Drain the noodles well, then spread them out on a large plate or bowl, and toss with the sesame oil to prevent sticking. Next, cool and dry the noodles by lifting them repeatedly with chopsticks in front of a fan.
4. To make the sauce, add the sesame paste and peanut butter to a bowl. Add the water in small quantities and mix until well incorporated before each addition (a small whisk does a great job). Add the soy sauce and vinegar, and mix until the sauce is smooth and creamy. Add some more water if the sauce is too thick.
5. Divide the noodles between two serving plates. Add the sauce, chicken, carrots, and bell peppers. Toss to combine, and sprinkle with the sesame seeds.