Cold Sesame Noodles

Pasta, but not hot

Issue 35: From Sara Kate

I’m thinking back to the summer of 2020 when people were still locked up in their houses and it was hot and the kids were bored silly. We were working hard to create recipes that were fun for our students to make and would bring joy and color to the table. It was a hot week in August, one of those weeks where if you looked at the weather across the country, the whole map was lit up red. So it was a good week for cold noodles.  

The way we introduced these cold sesame noodles to our students who were new to cooking (and new to dishes outside their regular rotation of pasta with butter) was to explain that rather than smother our noodles with a hot and heavy sauce, we’re keeping things cool with lots of fresh crunchy vegetables and a light peanut-sesame dressing. Winner.

Behind the scenes we knew students would be getting a bonus chance to practice their knife skills as they learned to cut vegetables ultra thin matchstick style (julienne for those feeling traditional and wearing their toques.) We also talked about emulsification (big words for summer break!) while we whisked up a sweet, thick dressing. Ever fans of the one-bowl meal, this one really hit the spot with minimal cooking, options to double the batch to serve later in the week, and an ingredient list jammed full of nutrients, customizable of course. 

When teaching kids to cook, the peanut question inevitably arises. For nut allergies, substitute tahini paste. Gluten free families can use rice or buckwheat noodles instead of the traditional wheat. Use whichever vegetables are most fresh and in season where you live, but promise me you won’t skimp on the herbs. A pile of herbs on top is where it’s at: cilantro and basil are what’s called for in the recipe, but I dare you to reach into other zones like mint and chives.

Let the kids drive this one, and keep it cool.

Cold Sesame Noodles with Summer Vegetables
Serves 4-6 

For the dressing:
3 tablespoons extra-virgin olive oil or mild vegetable oil
3 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons smooth peanut butter or tahini paste
2 tablespoons soy sauce or tamari
1 tablespoon brown sugar
1 tablespoon finely grated fresh ginger

For the noodles:
10 ounces long flat noodles (Chinese wheat or egg noodles, Pad Thai rice noodles, fettuccini, or soba), cooked, drained, and tossed with a tablespoon sesame oil after cooking to prevent sticking while they cool
1 1/2 pounds vegetables such as shelled peas, green beans (trimmed and sliced into 1-inch lengths), carrots (cut into matchsticks or shredded with a grater), cucumber (halved lengthwise, seeded and thinly sliced), or bell peppers (seeded and sliced very thin) 
2-3 scallions, trimmed and chopped into 1/4" pieces (use both white and green parts)
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh cilantro leaves
2 tablespoons lightly toasted sesame seeds
Sriracha or sambal (garlic-chile paste), to taste 

In an 8-ounce or larger lidded jar, mix the dressing ingredients with a small whisk or fork, then shake well until emulsified. In a large mixing bowl, combine the remaining ingredients. Drizzle with the dressing and toss well to combine. Serve with sriracha or sambal on the side.