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Description
For a summertime update on a beloved Chinese dish, cold sesame noodles are freshened up with crisp cucumbers, raw corn and aromatic basil. The minimalism of the three-ingredient sesame dressing belies its complex flavor. It brings together three flavor-dense condiments: chile crisp, sesame oil and sesame paste. Available from Asian grocery stores (or online), Chinese or Japanese sesame paste is similar to tahini. It is made from toasted sesame seeds, so the finish is darker, nuttier and stronger. If you can’t get a hold of sesame paste, substitute with smooth peanut butter or tahini. The noodle choice here is flexible to make space for those with dietary restrictions; use any type of thick rice or wheat noodle.
Ingredients
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Salt 10ounces dried thick rice or wheat noodles 4Persian cucumbers (about 11 ounces) 1/4cup Chinese or Japanese sesame paste or tahini 4teaspoons toasted sesame oil 4 to 6teaspoons chile crisp (to your taste), plus more for serving 2ears corn, kernels removed (about 2 cups of kernels) Toasted white sesame seeds, to serve Handful of basil leaves
Directions
Bring a large pot of salted water to a boil. Add the noodles and cook according to packet instructions until al dente. Drain, refresh under cold water and drain again. Halve cucumbers lengthwise. Using a small spoon, scrape out the seeds and discard. Cut cucumber into thin strips. Make the sesame sauce: Place the sesame paste into a bowl and add the sesame oil and chile crisp. Add 1/4 cup of water and whisk until smooth and pourable. If the sauce is too thick, add another splash of water, until the sauce feels loose enough to coat the noodles. (The sauce can be prepared 1 day ahead, but it will thicken up over time. To loosen it up, whisk with a tablespoon or two of water.) Place the noodles into a large bowl and add the sesame sauce, cucumber and corn. Toss to coat the noodles. To serve, top with sesame seeds, basil leaves and a few drops of chile crisp.
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