- Prep
- 20 min
- Cook
- 10 min
- Total time
- 30 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 440 kcal
Quick summary
“A refreshing Asian dish of noodles cooked al dente and cooled in ice, wrapped in a dense sauce of sesame paste (tahini), peanut butter, soy sauce, toasted sesame oil, and rice vinegar. Served with crispy vegetables.”
What you need to know
- The thermal shock in ice water interrupts the cooking of the pasta and removes surface starch leaving the strands loose.
- The sauce emulsifies tahini with peanut butter and ice water creating a velvety texture rich in umami.
- The cucumber and carrot cut into thin julienne strips bring a refreshing and crunchy element to the dish.
Ingredients
Main
- g Yakisoba-style noodles or spaghetti
- cup Tahini (sesame paste)
- cup Creamy peanut butter
- tablespoons Soy sauce (shoyu)
- tablespoons Rice vinegar
- tablespoon Toasted sesame oil
- tablespoon Honey or maple syrup
- teaspoon Fresh grated ginger
- clove Minced garlic
- cup Ice water
- unit Julienned Japanese cucumber
- cup Grated carrot
- tablespoons Chopped chives
- tablespoon Toasted sesame seeds
- teaspoon Calabrian chili pepper flakes (optional)
Instructions
Principal
- Cook the pasta according to the package instructions until al dente. Immediately after blanching, drain and transfer to a large bowl of ice water with ice cubes. Let cool for 5 minutes, drain well and set aside.
- For the sauce, in a food processor or blender, combine the tahini, peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic. Process until a homogeneous paste is obtained.
- Add the cold water little by little to the sauce, processing continuously, until it reaches a creamy and smooth consistency. Taste and adjust seasonings, adding more soy sauce for salt or honey for sweetness, if necessary. The secret to this recipe is the balance of flavors.
- In a large bowl, add the cold noodles and sesame sauce. Mix gently with pasta tongs until all strands are well covered by the creamy sauce. Make sure the sauce is distributed evenly.
- Serve the noodles immediately in individual bowls. Decorate with the toppings: julienned cucumber, grated carrot, chopped scallions, and toasted sesame seeds. For a spicy touch, add red pepper flakes to taste. Enjoy this refreshing experience.
Chef's tips
- Add the ice water spoon by spoon into the food processor until the sauce lightens and reaches a dense cream texture.
- Mix the cold pasta with the sesame sauce only at the time of serving so it doesn't absorb all the liquid.
- Garnish with toasted sesame seeds and chopped fresh chives for color contrast and a toasted aroma.
Variations
- Add 1 teaspoon of chili oil with crispy flakes for a spicy Dan Dan noodle style version.
- Add strips of cold cooked shredded chicken or grilled tofu cubes to boost the protein.
- Mix fresh chopped cilantro leaves and fresh bean sprouts (moyashi) to the crunchy vegetables.
Substitutions
- Yakisoba-style noodles can be replaced with regular semolina spaghetti, rice noodles, or ramen noodles.
- Peanut butter can be swapped entirely for pure sesame paste (tahini) or sunflower paste.
- Rice vinegar can be replaced by mild apple cider vinegar or fresh Tahiti lime juice.
How to store
Keep the cooked pasta drizzled with a dash of sesame oil and the sauce in separate containers in the refrigerator for up to 3 days. Mix the portions and add the fresh vegetables at the time of consumption.
Can it be frozen?
Freezing the finished dish with pasta and vegetables is not recommended, as the pasta loses its al dente texture and the cucumber wilts completely.
What to serve with
Harmonizes perfectly with yakitori chicken skewers, cold rice paper spring rolls, iced green tea, or lager beer.
Frequently asked questions
Can I prepare this dish hot instead of cold?
Yes, you can saute the cooked pasta with the sauce over low heat just until heated, but the cold version is the most traditional and appreciated during the Asian summer.
Can toasted sesame oil be replaced with regular olive oil?
Toasted sesame oil has an irreplaceable smoky and nutty aroma in Asian cuisine; use it to get the recipe's authentic signature flavor.
Why does the tahini sauce thicken so much when mixing the liquids?
Pure tahini has a high concentration of fats and solids that absorb water quickly, forming a thick paste; continue whisking and adding ice water until the emulsion becomes velvety.
How to cut vegetables into uniform julienne?
Slice the cucumber and carrot into thin sheets lengthwise and then cut these sheets into thin matchstick strips, or use a grater with a blade for strips.
