March, which also happens to be National Noodle Month is drawing to a close and I have just the noodle dish to end the celebration with a bang – Cold Sesame Noodles. This noodle dish of Sichuan origin is perfect for springtime and summertime, especially when it starts to get hot working in the kitchen. It is also a refreshing idea for any party or gathering because the ingredients are very simple and the dish does not require re-heating. Yet the rich, savory taste of the sauce will make everyone’s tastebuds do the limbo and they will be conga-lining up to get your recipe in no time.
The main ingredients that pack the sauce full of wallop are sesame oil, sesame paste, red chili oil, sweet soy sauce, creamy peanut butter and rice vinegar. The amounts I listed in my recipe are perfectly attuned to my liking. However, just as with salad and dressing, please feel free to adjust the above ingredients to your own preference. One great feature about this noodle dish is it is ready to be served as is or you can make it even more impressive by adding chicken strips or fried tofu or whatever your mood fancies.
(Click Page 2 for the Sesame Noodles Recipe)