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Apr 1, 2007 02:09 PM

Takeout-Style Sesame Noodles

Today's New York Times Magazine has an article about and a recipe for these noodles. I've made something similar in the past, but this version sounds better. Not being familiar with the iconic Shorty Tang's cold sesame noodles, I was wondering how this recipe measures up. I'm planning on making them tomorrow, but thought I'd ask about it first. Thanks!
Here's the link:

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  1. Looks good, although I like a bit of citrus tang in mine. I'd use the juice of a fresh lime to replace an equal part of the vinegar.

    1. Made these for a quick and easy dinner tonight. It was tasty, but not great. I found the sauce too cloying, and it needed a bit more soy sauce, and a bit more tang.

      Ingredients (and adaptations)
      1 pound Chinese egg noodles (I used carrot noodles from an Italian pasta shop)
      2 tablespoons sesame oil, plus a bit
      3½ tablespoons soy sauce
      2 tablespoons Chinese rice vinegar
      2 tablespoons Chinese sesame paste (I used tahini)
      1 tablespoon smooth peanut butter
      1 tablespoon sugar
      1 tablespoon finely grated ginger
      2 teaspoons minced garlic
      2 teaspoons chili-garlic paste, or to taste (I used harissa)
      Half a cucumber, peeled, seeded, and cut into stroips
      ¼ cup chopped roasted peanuts.

      Adapted instructions (but certainly check the linked recipe for more details):
      Mix everything (but the peanuts and cucumber) up.
      Cook noodles until al dente, drain, rinse with cold water, toss with sesame oil.
      Top the noodles with the sauce, garnish with peanuts and cukes.

      1 Reply
      1. re: rose water

        This actually sounds like a promising recipe. I'd substitute the peanut butter and tahini for equal amounts of roasted chinese sesame paste, and perhaps reduce the sugar by half. If still too cloying, up the vinegar by a tablespoon.

      2. I made these for the 1st time last night. They were pretty good and my picky family liked them, but to my mind the did not replicate the kind of noodles that Hua Yuan Szechuan on East Broadway served in the '80s (which was the point of the recipe). One problem was that the amount of sauce was skimpy for 1 lb of noodles. Also, the texture was not as smooth as I'd expect. Oh well, the story accompanying the recipe says that Chinatown Brasserie (in NYC) makes a credible version. Any suggestions or improvements to the recipe?