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Cold Sesame Noodles: Creamy Umami for Hot Days

Name: Cold Sesame Noodles: Creamy Umami for Hot Days
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 300 g Yakisoba-style noodles or spaghetti; 1/2 cup Tahini (sesame paste); 1/4 cup Creamy peanut butter; 3 tablespoons Soy sauce (shoyu); 2 tablespoons Rice vinegar; 1 tablespoon Toasted sesame oil; 1 tablespoon Honey or maple syrup; 1 teaspoon Fresh grated ginger; 1 clove Minced garlic; 1/4 cup Ice water; 1 unit Julienned Japanese cucumber; 1/2 cup Grated carrot; 2 tablespoons Chopped chives; 1 tablespoon Toasted sesame seeds; 1/2 teaspoon Calabrian chili pepper flakes (optional)

Creamy and refreshing umami for your summer days.

Por

Equipe Receita Solta

Cold Sesame Noodles: Creamy Umami for Hot Days

Prep Time20 min

Cook Time10 min

Servings4 servings

DifficultyEasy

Calories440 kcal

Resumo para quem tem pressa

"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."

Cold noodles with creamy and irresistible sesame sauce, perfect for refreshing and savoring. Accompany with vibrant and personalized toppings.

O Que Você Precisa Saber

- 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

300 g Yakisoba-style noodles or spaghetti
1/2 cup Tahini (sesame paste)
1/4 cup Creamy peanut butter
3 tablespoons Soy sauce (shoyu)
2 tablespoons Rice vinegar
1 tablespoon Toasted sesame oil
1 tablespoon Honey or maple syrup
1 teaspoon Fresh grated ginger
1 clove Minced garlic
1/4 cup Ice water
1 unit Julienned Japanese cucumber
1/2 cup Grated carrot
2 tablespoons Chopped chives
1 tablespoon Toasted sesame seeds
1/2 teaspoon Calabrian chili pepper flakes (optional)

Instructions

Ingredients

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.

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Chef 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 You Freeze It?

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

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.

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.

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.