297869 Thu Jul 22 07:44:42 -0700 2004 8 27 General Chowhounding Topics 0 1645301 Can anyone give me advice/recipe regarding sesame noodles? I have tried many recipes, including one from the Barefoot Contessa and even though I drain the noodles under cold water, the sauce always seems to absorb into them making them very sticky and not very appetizing. Please help!!!!!!!! Thu Jul 22 07:44:42 -0700 2004 0 FITZHAMMER 1 1645302 Make certain to rinse the noodles really, really well under cold water - the noodles will be cold. I then toss them with a little bit of roasted sesame oil before I stir in the sauce. This seems to help, but this is a dish best served soon after saucing - not one to leave sitting around long. Thu Jul 22 08:58:52 -0700 2004 1645301 0 Heidi Claire 2 1645316 I agree with the above exactly. Dress the noodles just before serving. I also have more luck when I double the sauce -- I tend to like more flavor on the noodles than the typical recipe calls for. Thu Jul 22 12:14:14 -0700 2004 1645302 0 HungryGrayCat 1 1645312 I find they are better if you cook the noodles, rinse them with cold water strain, and then refrigerate the noodles for several hours or over night before applying the sauce. For some reason the refrigerated and now drier noodles hold the sauce better then the recently rinsed and sort of wet variety. My sauce also includes everything and the kitchen sink: 4 tablespoons of strong black tea 1 tablespoon tamarind paste 1 tablespoon lime juice soy sauce to taste sugar to taste tahini chili paste to taste roasted sesame oil water till the consistency is right. Good luck Thu Jul 22 11:01:57 -0700 2004 1645301 0 StriperGuy 2 1645352 Buckwheat soba noodles work well. You might check out the Chinese sesame paste (I think Lee Kum Kee). It is thicker and much more intense that tahini. Thu Jul 22 18:20:01 -0700 2004 1645312 0 Jim H. 1 1645327 I love making sesame noodles (everyone is amazed they contain no peanut), but I never know what kind of noodle to use. I have looked through the Asian noodle sections at some of the stores near me, which aren't very good, but still haven't found anything even close. So... what type of noodle do you use? Thu Jul 22 14:01:01 -0700 2004 1645301 0 bigskulls 2 1645335 Though not "authentic", I use angel hair pasta and it comes out great! Thu Jul 22 15:27:31 -0700 2004 1645327 0 HungryGrayCat 3 1645337 I usually use angel hair or linguine, but I made these the other night and used what I had in my pantry - Bionaturae organic whole wheat spaghetti. I liked this best of all and thought I would hate it. The whole wheat added more nutty nuance to the dish. I like this brand because it doesn't have the gritty quality that many whole wheat pastas have. It also didn't seem to soak in as much sauce as plain pasta. Thu Jul 22 16:00:40 -0700 2004 1645335 0 Heidi Claire 4 1645341 Interesting. I'll have to try that! I, too, would have thought "yuck". Thu Jul 22 16:20:30 -0700 2004 1645337 0 HungryGrayCat