A couple of weeks ago, I had dinner with my good friends E and N at Crustacean Beverly Hills.
We had a wonderful time catching up, chatting about our future plans, and savoring everything we had ordered.
It was a great night of dear friendships, wine, and dine.
Ahhh, good times.
A few days ago, I had a sudden craving for the Crustacean garlic noodles and the black pepper shrimp but I don’t have any butter and garlic at home.
So I improvised what I had and made this cold sesame noodles instead, and the black pepper shrimp stayed on the menu.
It was almost as satisfying as the garlic noodles, but fresher and healthier, and a perfect lunch combo for a nice spring afternoon.
For the noodles, I used some Japanese soba or buckwheat noodles, which I always have in my pantry.
One roll of the soba noodles with some freshly julienned carrot and cucumber in a tangy sauce and a few perfectly cooked butter pepper shrimp were exactly what I needed that day.
Previously on Rasa Malaysia, I have shared a sesame noodles recipe, but this cold sesame noodle tastes different.
What I really liked about this recipe is the cold fresh taste of the noodles. Chill the sesame noodles in the fridge for 20 minutes before serving.
It makes a world of difference! Try it if you would like a refreshing spring recipe.
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