As seen in the July 2018 edition of the
Chosun Taekwondo Academy Newsletter
Cold Sesame Noodles
Here is a really yummy recipe for cold sesame noodles. This dish is originally from China but you will see it served in various styles all over Asia. You will need to get a couple of special ingredients from an Asian market. The first is Chinese Sesame Paste, Zhi Ma Jiang. This is a dark roasted sesame butter with sesame oil and sugar. Also you will need fresh Chinese egg noodles. You can find them fresh or frozen at the market or in the Tofu section at the Shop Rite. Another note about this recipe, they must be made fresh and eaten immediately.
Otherwise they turn into a sticky clump!! When I make them for a pot luck I always keep the sesame sauce and noodles separate and then mix them at the last minute.
1# Chinese egg noodles, fresh or frozen
( I have made this recipe with Soba noodles and in a pinch thin spaghetti and the results were lovely)
2 TBS sesame oil (toasted)
3 TBS Soy sauce
2 TBS rice vinegar
2 TBS Chinese sesame paste, Zhi Ma Jiang
1 TBS smooth peanut butter
1 TBS sugar
1 TBS finely grated ginger root
2 TSP minced garlic
2 TSP chili garlic sauce, Sambal Oelek
¼ cup chopped unsalted dry roasted peanuts
English cucumber peeled, seeded and cut into thin 2 inch sticks.
Step 1
In a bowel whisk together sesame oil, soy sauce, rice vinegar, sesame paste, peanut butter,sugar, ginger, garlic and chili garlic sauce.
Step 2
Bring a large pot of water to a boil. Add noodles and cook until tender, 4-5 minutes. Drain and rinse under cold water. Toss and drain again and add a splash of sesame oil to keep the noodles from sticking together. This is where you should stop if you want to delay serving.
Pour the sauce over the noodles and toss. Place them in a beautiful bowl and garnish with the cucumbers and peanuts.
Have wonderful summer and see you in the Dojang!!
Haeng bog meogneum
Happy Eating
Master Pamela Pyke
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