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
Total Time: 45 min or less
Yield: Serves 2
- 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
- In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.
- 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.
- 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.