Cold Sesame Noodles are a real treat, for children big and small.
Lapsang Souchong is a Chinese tea with an intriguing pungent, smoky, “tarry” taste. As a drink, you will either love it or hate it, but you will always love it in a dressing or marinade, and of course in cold noodles. Settle for Earl Grey if you don’t have it on hand.
I used to make oodles of cold sesame noodles in my catering years.
Cold Sesame Noodles are a great place to sneak in a perfectly healthy pasta:
Try soba or rice noodles, and many other gluten-free noodles
You’ll be happy to have this sauce on hand, not only for these noodles, but for grilled chicken or fish, or even as a salad dressing.
- 1 pound soba noodles, or rice noodles, boiled according to manufacturer’s instructions, drained and rinsed
- 1 cup peanut butter dressing
Peanut Butter Dressing:
- 1 cup strong Lapsang Souchong tea (2 tea bags steeped in 1 cup boiling water). Settle for Earl Grey
- 2 pouches Levana Nourishments Mushroom Medley
- ½ cup full-fat canned coconut milk
- ½ cup peanut butter
- ¼ cup toasted sesame oil
- ¼ cup soy sauce or aminos
- ¼ cup brown rice vinegar
- 2-inch piece ginger
- 2–3 tablespoons bottled hot sauce
- 4 scallions, sliced
- 6 sprigs cilantro, stems discarded, minced
Cream the first set of ingredients in a food processor. Stir in the scallions and cilantro. Transfer to a glass jar and store in the refrigerator. If you notice the dressing thickened too much, thin it with a little water or tea.
Toss the noodles with the dressing just before serving.