Chilled sesame noodles are one of our favorite summer dishes, because it’s incredibly low-key, requires ingredients you probably already have in your pantry, and comes together in 15 minutes or less. It’s deeply satisfying, and it’s been a go-to for us after a long day at work, playing tennis, or when it’s too hot to turn on the stove! The sauce is luscious and evenly coats the noodles, the peanuts and cucumber balance out the texture, and fresh herbs and citrus brighten up all the flavors.
Ingredients:
1 (8oz) packet dried udon or ramen noodles
1 tbsp plus 1 tsp toasted sesame oil, divided
1/4 cup Chinese sesame paste (can use tahini in a pinch, just add an extra teaspoon of toasted sesame oil)
2 tbsp creamy peanut butter (I like Big Spoon Roasters)
1/4 cup Masienda Sesame Pura Macha, plus more for drizzling
1 tbsp sugar
1/2 tsp kosher salt
4 tbsp Matsutake Shoyu
1 tablespoon black garlic molasses
2 tbsp fresh lime juice
1/2 cucumber, sliced into matchsticks,
Crushed peanuts, sesame seeds, and scallion for garnish! Top with summer basil if desired.
Cook the noodles (udon or ramen) according the package directions
Drain and rinse under cold water, toss with 1 tsp toasted sesame oil
Combine peanut butter, chili oil, toasted sesame oil, sugar, salt, shoyu, black garlic molasses, and lime juice. Mix well.
Combine noodles, and sesame peanut sauce until well coated.
Garnish with sesame seeds, crushed peanuts, sliced cucumber, and more chili oil!
They can last in the refrigerator up to four days, but they never do really do…because you’ll eat them all. Enjoy!
