Fiery cold sesame noodle is a great main dish in summer. In China, noodles are served as breakfast or sometimes along with a meal with congee.
The most famous and popular cold noodle in China is Sichuan style mala noodles. In that version, only a small amount of sesame paste is added, just for flavoring, no influence on the texture. I have been thinking about making this cold sesame noodle after testing cold sesame wonton. This cold noodle is very rich in taste, very mischievous ground Sichuan peppercorn, strong chili oil and aromatic sesame paste along with crispy toasted peanuts and chopped Zha-Cai. It definitely is the best choice for those who does not like chili oil that much.
How to tune the sesame paste
The store bought sesame paste is thick and dry. But looks quite smooth and you cannot image that it can absorb so much water.
After mixing in sesame oil, soy sauce, vinegar and sugar. It looks like even drier.
So the next step is to add water slightly. I add around 5 tablespoons of water by three batches. Mix well after adding water each time until the sesame paste is slightly running.
How to prepare the noodles
If you use fresh egg noodles, cook it following the instruction on the package. If you use alkaline noodles, steam the noodle for 3-4 minutes and then blanch the noodle in boiling water for 5 seconds.
Add light soy sauce, chopped scallion and coriander, shredded cucumber, toasted peanuts, chopped Zha Cai (or other pickles) and finely chopped garlic. Mix in sesame paste.
The sauce is prepared for 3 people so you can mix it with 3 servings of noodles.
Cold Sesame Noodles
- 500 g fresh noodles for 3 servings
- 3 tbsp. sesame paste
- 5 tbsp. cold water
- 1 tbsp. light soy sauce
- 1 tsp. sugar
- 1 tsp. salt
- ½ tbsp. black vinegar
- 1 tbsp. sesame oil
For each serving
- 1 tbsp. light soy sauce
- 4 tbsp. sesame paste texture
- freshly ground Sichuan peppercorn
- 1 tablespoon chopped Zha-cai or you can use crushed peanuts ,for the crispy taste
- ½ tablespoon Homemade Chili oil for drizzling
- Tune the sesame paste texture: slightly add light soy sauce, sesame oil, salt and cold water in sesame paste. Stir to combine well. The sesame paste should be running but not thin.
Cook the noodles
- Set up a steamer with enough water and bring to a boiling.
- Spread noodles on a steamer and then steam for 4-5 minutes. Then add a small pinch of salt in the water and then transfer the noodles in the water. Heat until the water boils again.
- Transfer out and add ½ tablespoon of oil immediately (This will help to avoid the noodles being sticky with each other). Stir to mix well. Use chopsticks to stir the noodles up repeatedly to help the noodles cool down quickly. In hot days, you can even resort to an electric fan.
Assemble the noodles by each serving (we can make 3 this time)
- Mix with all the other serving ingredients. Garnish some chopped scallion, coriander, Zha cai, chili oil, freshly ground Sichuan peppercorn and toasted peanuts.