I’d totally forgotten about Chinese cold noodles until the other day when I had dinner at the newly-opened Yunnan Kitchen on the Lower East Side.  I used to eat cold noodles when I studied abroad in Beijing.  On our way home from class we’d stop at the street vendors and get all sorts of snacks.  I remember the cold noodles being such a refreshing treat during the hot humid summer afternoons.  The noodles would come in a plastic bag and we’d empty them in bowls when we got back to our hotel (dorm).   Mmmmm it brings back great memories.  Did I mention I gained 15 pounds when I studied abroad?  I couldn’t help myself, there was so much good food to eat!

I found this recipe from Gourmet Magazine on Epicurious.com that I’m going to have to try.  It has some great reviews!

Cold Chinese-Style Sesame Noodles with Cucumber

Photo from Angie’s Recipes

Ingredients

• 2 tablespoons dark (Asian) sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon white-wine vinegar or rice vinegar (not seasoned)
• 1/4 teaspoon sugar
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon dried hot red pepper flakes
• 6 ounces capellini
• 1/2 seedless cucumber, cut lengthwise into thin spears and crosswise into thin slices (about 1 cup)
• 1 scallion, minced, or 1 tablespoon minced fresh coriander
• 1 1/2 teaspoons sesame seeds, toasted lightly and cooled

Directions

1. In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.
2. In a large saucepan of salted boiling water cook capellini until tender and drain in a colander. Rinse noodles under cold water until cool and drain well.
3. In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with sesame seeds.