How to Make Cold Sesame Noodles
Step #1: Boil the lo mein noodles according to package directions for al dente. Drain and toss with two tablespoons of sesame oil in a large bowl. Cover and chill for one hour. Some people call this a cold sesame noodle salad recipe, and I’m okay if you want to do the same. Well, in my humble opinion, there are a few things that need to happen in order to take cold sesame noodles from good to great. As far as the dressing goes, I’ve fiddled with my own recipe for a while and this is the way I like it. There’s both peanut butter and raw tahini in there, so you get the best of both worlds. You can skip the chili-garlic sauce if you’d prefer your noodles without a bit of heat. Please don’t decide to mince the ginger and garlic instead of grating it. It messes up the proportions, plus it adds weird chunks to the noodles and doesn’t infuse the dressing with the right amount of flavor. Step #2: Meanwhile, prepare the vegetables. Slice the scallions and cut the bell pepper, carrot, and cucumber into thin matchsticks. Set a few pieces of each vegetable aside to use as garnish (optional). Step #3: Whisk together the sauce ingredients in a medium bowl. Add the chilled lo mein noodles and vegetables, and toss well. Garnish with reserved vegetable pieces and sprinkle with sesame seeds. Serve at once.
