Cold Sesame Noodles With Sweet Peppers

By Martha Rose Shulman

Published August 12, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(258)
Comments
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This mildly spicy dish requires minimal cooking, so it's great for a hot day. Both udon and soba noodles will work in this dish.

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Ingredients

Yield:Serves 6

FOR THE DRESSING

  • 3 tablespoons tahini (a runny variety if possible, available in Middle Eastern markets)

  • 1 tablespoon soy sauce

  • 2 tablespoons seasoned rice wine vinegar

  • 1 to 2 teaspoons hot red pepper oil (to taste)

  • Pinch of cayenne (optional)

  • 2 teaspoons finely minced fresh ginger or 1 teaspoon ginger juice (see below)

  • Salt and freshly ground pepper to taste

  • 1 tablespoon sesame oil

  • ¼ cup vegetable or chicken broth or water (more to taste)

FOR THE SALAD

  • ¾ pound udon or soba noodles

  • 1 tablespoon dark sesame oil

  • 1 yellow or red pepper, cut in thin 2-inch strips

  • 1 Persian cucumber or ⅓ European cucumber, cut in 2-inch julienne

  • 1 medium-size ripe tomato, diced

  • 1 cup chopped cilantro

  • ¼ cup chopped chives or scallions

  • 1 tablespoon black sesame seeds

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

48 grams carbs; 313 calories; 4 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 610 milligrams sodium; 11 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    For ginger juice, grate a 1-inch piece of ginger. Wrap in a piece of cheesecloth, twist both ends of the cheesecloth and, holding the package over a bowl, wring out so that the juice is squeezed through the cheesecloth into the bowl.

  2. Step 2

    In a bowl or measuring cup, whisk together all of the ingredients for the dressing. Taste and adjust seasoning. You can make it spicier if desired.

  3. Step 3

    Cook the noodles. I like to cook wheat udon and soba the Japanese way. Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don’t stick together. Wait for the water to come back up to a rolling boil — it will bubble up, so don’t fill the pot all the way — and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with1 tablespoon sesame oil.

  4. Step 4

    Combine the noodles, pepper, cucumber, tomato, cilantro, chives or scallions and black sesame seeds in a large bowl. Toss with the dressing and serve. The salad can also be refrigerated for a few hours before serving. In this case add half the cilantro now and the rest just before serving.

Tip

  • Advance preparation: The noodles can be cooked up to 3 days ahead. Make sure to toss them with the oil. The prepared salad will keep for a day in the refrigerator. The dressing will keep for 3 or 4 days in the refrigerator. You may need to thin it out before using.

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Ratings

4 out of 5
258 user ratings
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Comments

April

I know it says salad, but I was home alone and wanted something quick and easy. I had everything in my fridge. I did make it a bit spicer and I didn't make the ginger juice, just used chopped ginger. I added fresh parsley and some chopped fresh basil. Ready in no time ate it warm. the next day I had the rest cold for lunch. Delicious. This could be a stand by I will use a lot.

judy

To make ginger juice: I usually freeze my ginger root because I use so little at a time. Defrost and squeeze. There's your juice.

Ellen

I used peanut butter instead of tahini, added a few more vegetables; julienned carrot, radish half moons. Also added some thinly sliced baked tofu to up the protein for a vegetarian main dish. Topped it off with crushed peanuts. A very good recipe and accommodating to revisions.

Chris Mendes

Used this method to cook the noodles. They turned into a sticky soggy mess. Would improve the recipe if it had just mentioned rinsing in cold water after draining and before tossing in sesame oil.

hamack

Love this quick recipe for a hot day! The tahini I got is extremely bitter and thick so I added a teeny bit of maple syrup to the mix and it balanced it out wonderfully.

katycarlock

I love this- we add cucumbers for crunch and sometimes matchstick carrots or whatever needs using in the veggie drawer, my toddlers like crushed peanuts on top for extra crunch, and I have also topped with fried shaved garlic for a summer party and it was a hit! Cold shrimp w leftovers also toddler fave! I love flexible recipes like this:)

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