Our version of the traditional Sichuan dish combines egg noodles with a spicy Thai peanut sauce. Like the original, the sauce should be fiery and not cloying. And because toasted sesame paste isn’t the easiest ingredient to find, the spicy Thai peanut sauce does the egg noodles proper justice. So consider our Cold Sesame Noodles a true Asian hybrid.
Sesame oil is easier to find, so combined with peanut butter and coconut milk, the blend gives the overall dish a unique, earthy flavor that plays well with herbaceous cilantro and cucumber.
As for the egg noodle itself, don’t expect pasta. The noodle should be firmer, thicker and denser than its traditional Italian counterpart. The peanut sauce coats the noodles better, and density means the noodles won’t turn into mush.
Suggestions and Alternatives
- Make sure all your ingredients are at room temperature before preparing.
- For those with peanut allergies, you could try a cashew or almond butter, but the texture won’t be anywhere near as smooth, and you’ll lose the smokiness that the peanuts impart to the sauce.
- Be sure to have an ice bath on hand. You’ll want to shock the egg noodles to stop the cooking process.
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Cold Sesame Noodles
- 1/2 pound egg noodles fresh
- 1 12oz coconut milk
- 1 1/2 tablespoons peanut butter creamy
- 2 whole birds eye chilies thai
- 3 tablespoons sesame oil quality
- 3 tablespoons light brown sugar
- 2 tablespoons ginger minced
- 2 tablespoons soy sauce quality
- 1/2 clove garlic minced
- 2 tablespoons water cold
- 5 tablespoons cilantro chopped
- 3 tablespoons lemon zest micro-fine
- 5 tablespoons sweet chili sauce quality
- 1 whole English cucumber
- 1 large scallion julienned
- In a small sauce pan add 1 – 12 oz. can coconut milk.
- Add 1 and 1/2 tbs. creamy peanut butter.
- On low heat fold until incorporated.
- Then add 3 tbs. light brown sugar and 2 birds eye chilies and fold until incorporated.
- Then add 3 tbs. sesame oil, 2 tbs. soy sauce, 2 tbs. grated ginger and 1/2 clove of grated garlic. fold until incorporated.
- Add 5 tbs. sweet chile sauce, 5 tbs. chopped cilantro and 3 tbs. lemon zest.
- Let sit for 5 minutes and check for consistency.
- If your sauce is too thick and clumpy, fold in 2 tbs. cold water. (do not refrigerate).
- Bring 4 quarts salted water to a boil.
- Add egg noodles and let cook for 9 minutes.
- Strain noodles and shock them in ice water for 5 minutes, then strain and set aside.
- Add 1 peeled and baton cucumber, about one to two inches of English cucumber and transfer to a large bowl.
- Fold in your peanut sauce using a rubber spatula.
- Add your cold egg noodles in 1/2 batches.
- Gently fold 1 julienne scallion to each half.
- Using a wide fork, twist the noodles with peanut sauce "Italian Style" over a plate. drizzle more peanut sauce on top.
- Garnish with scallions. Serve immediately.