Cold Sesame Noodles Recipe

This is one of my favorite things to eat when Chief is out of town because it is a super simple meal that requires little effort and little messing of the kitchen.  It’s no fun to make a big mess when cooking for yourself!  This entire meal can be ready in about 15 minutes and tends to be a lot of ingredients I always have stocked.  This is also a really great meal for taking on the go.  It can be prepared ahead of time and packaged up for lunches, picnics, etc.  The approximate amounts of the ingredients are as follows (adjust to your own taste):

  • 1 lb whole wheat linguine.  I love to use Eden brand brown rice udon.  If you are gluten-free, just substitute wheat-free noodles.
  • ¼ cup tahini (sesame paste)
  • 2 tbsp. soy sauce
  • 2 tbsp. rice vinegar
  • 1 tbsp. lemon juice
  • 1 tbsp. sesame oil
  • 1 piece ginger (about 1”), peeled and finely chopped
  • Sesame seed (for garnish)
  • 1 large pickling cucumber, peeled and julienned
  • 2 green onions, finely chopped

While the noodles are boiling, whisk together the tahini, soy sauce, rice vinegar, lemon juice, sesame oil, and ginger in a large boil.  After the noodles have finished cooking, rinse them thoroughly with cold water, drain, and toss with the tahini mixture.  If you don’t have tahini on hand, peanut butter could work too, especially if you tend to like your dishes sweeter.  After the noodles have been tossed with the mixture, scoop in to a serving dish and garnish with sesame seeds, cucumber and green onions.  I say to use a pickling cucumber just because I tend to be able to finish the small one more successfully, especially if it’s a solo week.  Obviously, any of the garnishes could be omitted if you don’t have them on hand.

One really cool thing that I learned about recently was a way to ensure you have indefinitely growing green onions in your kitchen.  Next time you buy a bunch, reserve some the bulbs (approximately the bottom two inches) after lopping off the green portions.  Put them in a glass of water with their roots covered and the stalks out, and then place in a sunny window. Cut off what you need to use in your cooking and the onions just keep growing!  Change the water every three days or so to ensure freshness.  We had a really good batch going but I don’t have a picture because Chief used them up in a late night cassoulet-making episode.  I guess they served their intended purpose!

 

 

2 Comments

  1. Chris Badgett March 15, 2013 at 1:29 am · Reply

    Thar’s a great recipe. I’ll be making this soon. Also 2 in the family are gluten free so thanks for the mention on that.

    I had no idea you could do that with green onions. Thanks for sharing.

    • Emily March 15, 2013 at 4:26 pm · Reply

      I hope you enjoy it, Chris! I just had this dish last night and fell in love all over again! Happy dining!

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