Cold Takeout-Style Noodles
Image and Recipe published with permission by Chronicle Books
Even when there’s nothing in the refrigerator, there’s always enough for sesame noodles—soothing in the winter, cooling in the summer, and cozy on a Sunday night.
This recipe is excerpted from Eat Something, the first cookbook from San Francisco’s Wise Sons Jewish Delicatessen. The light-hearted book is filled with recipes for challah, brisket, latkes, and more. It’s also a humorous look at Jewish culture, from bar mitzvahs to passover to visiting the grandparents in Florida, complete with plenty of colorful family photos. Co-authors Rachel Levin and Wise Sons owner Evan Bloom, and illustrator George McCalman bring the inner workings of Jewish families to life, providing delicious, nostalgic recipes along the way. The book is now available for pre-order, with a publish date of March 3, 2020.
How to Make It
1
In a medium bowl, whisk together the soy sauce, sesame oil, white vinegar, peanut butter, brown sugar, ginger, and garlic until smooth and the sugar is dissolved. Set aside.
2
Fill a large pot, bowl, or container with ice and half as much water. Cook the noodles until al dente, drain in a colander, and pour the noodles directly into the ice bath, shocking them to stop the cooking. Return to the colander to drain again.
3
Transfer the noodles to a large bowl, add the sauce, and mix well to combine. If desired, garnish with the chicken, cucumber, cilantro, sesame seeds, scallions, and Everything Spice Crunchy Chili Oil, and enjoy immediately.
4
Note: Fresh garlic adds a nice kick, but it’s not mandatory. Use the best-quality sesame oil you’ve got and make sure it’s toasted.
Ingredients
¼ cup soy sauce
2 tbsp toasted sesame oil
2 tbsp distilled white vinegar
2 tbsp smooth peanut butter (the commercial stuff)
1 tbsp golden or dark brown sugar (white sugar will do)
1 tbsp minced fresh ginger
1 lb fresh Chinese egg noodles or ramen noodles, or even dried spaghetti
Shredded cooked chicken, julienned cucumber, fresh cilantro leaves, toasted sesame seeds, thinly sliced scallions (green parts only)
Directions
1
In a medium bowl, whisk together the soy sauce, sesame oil, white vinegar, peanut butter, brown sugar, ginger, and garlic until smooth and the sugar is dissolved. Set aside.
2
Fill a large pot, bowl, or container with ice and half as much water. Cook the noodles until al dente, drain in a colander, and pour the noodles directly into the ice bath, shocking them to stop the cooking. Return to the colander to drain again.
3
Transfer the noodles to a large bowl, add the sauce, and mix well to combine. If desired, garnish with the chicken, cucumber, cilantro, sesame seeds, scallions, and Everything Spice Crunchy Chili Oil, and enjoy immediately.
4
Note: Fresh garlic adds a nice kick, but it’s not mandatory. Use the best-quality sesame oil you’ve got and make sure it’s toasted.
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