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Mon Mar 30, 2020, 04:07 AM

A Riff on Sesame Noodles for When You Tire of Peanut Butter Sandwiches

'Excellent cold and at room temperature, make a batch of these nutty, creamy, crunchy noodles in advance, to eat whenever you like.

If you stocked your pantry with loads of peanut butter, you might be getting tired of perpetual P.B.&J.s. Or in my case, peanut butter spread on banana slices and sprinkled with flaky sea salt. (Try it before you knock it.)

For something a little different, I offer an extremely simple riff on cold sesame noodles, made with peanut butter instead of sesame paste. Although itís excellent cold and at room temperature, I like it best just after mixing, while the noodles are still a little warm. Make a batch and eat it whenever youíre hungry. Leftovers keep for several days in the fridge, though you might want to keep the optional veggies separate until serving.

To make it, boil up a pound of whatever noodles you have: rice noodles, spaghetti, ramen, soba, egg noodles ó itís all good.

While the noodles are cooking, make the dressing by whisking together ⅓ cup peanut butter with ľ cup soy sauce and 3 tablespoons each toasted Asian sesame oil and rice vinegar (or some other mild vinegar ó white wine vinegar, apple cider vinegar or lime juice all work nicely). Season this with a grated garlic clove and a grated inch-long piece of fresh ginger root, if you have it (or leave it out). Then, sweeten to taste with a tablespoon or so of brown sugar, honey or maple syrup.

If you want to add vegetables, slice up some cucumber, radish or celery ó or anything crunchy, fennel or carrots would also work ó and dress with a little sesame oil, rice or other vinegar, and salt.

Set the vegetables aside while you combine the dressing with the drained noodles, along with some chopped peanuts or sesame seeds if you like. Top with the veggies if using. You can garnish it with a handful of fresh cilantro, scallion greens or celery leaves, if you have them. But itís good without the greens, too.'

https://www.nytimes.com/2020/03/25/dining/cold-sesame-noodles-recipe.html

(Sounds pretty good to me; only missing item in my larder is toasted sesame oil, and maybe mild vinegar.)

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Reply A Riff on Sesame Noodles for When You Tire of Peanut Butter Sandwiches (Original post)
elleng Mar 2020 OP
dewsgirl Mar 2020 #1
tishaLA Mar 2020 #2
BatteriesNotNeeded Mar 2020 #3
Freddie Mar 2020 #4
procon Mar 2020 #5
druidity33 Mar 2020 #6
hermetic Mar 2020 #7

Response to elleng (Original post)

Mon Mar 30, 2020, 04:20 AM

1. This sounds delicious.

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Response to elleng (Original post)

Mon Mar 30, 2020, 04:31 AM

2. I think I'll try this using tahini instead of PB

and see how it works out. I used to make a recipe like this from the Barefoot Contessa and I loved it, but for whatever reason I stopped making it. She had lots of veggies in hers IIRC and I think I'll use a lot in mine, too, and shred them in the processor

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Response to elleng (Original post)

Mon Mar 30, 2020, 05:04 AM

3. that definitely sounds good.

I will have to try that. Thanks!

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Response to elleng (Original post)

Mon Mar 30, 2020, 05:45 AM

4. Ooh this sounds good!

And I actually have enough of the ingredients to make it work. Been trying some new things lately, this goes on the list. Except for the sesame oil, cheap too.

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Response to elleng (Original post)

Mon Mar 30, 2020, 05:53 AM

5. That sounds wonderful.

I was already planning to make a stir fry with ramen noodles and this sauce would be delicious.

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Response to elleng (Original post)

Mon Mar 30, 2020, 06:22 AM

6. Udon noodles...

this is a standard "peanut noodle" recipe. I think adding cilantro and/or scallions really makes this dish. Also carrot peels are the preferred veggie. I make about 10-20 lbs of this stuff a week for my co-op... we sell it in the grab'n'go case. Also i would add a few pepper flakes or sriracha.



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Response to elleng (Original post)

Mon Mar 30, 2020, 01:30 PM

7. Oh yum

Will definitely be making this. Mmmm, breakfast. Thanks, Ellen!

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