For the Cold Sesame Noodles,
most people make them with straight up,
hot water thinned out peanut butter and soy sauce.
I think it's much more appropriate
to use very little peanut butter,
and a base of Chinese sesame paste.
That's the original recipe.
If you can't find this,
you can order it online, by the way, Chinese sesame paste,
if you don't have that,
I think the best substitute is tahini.
So in the bowl, first of all, let's talk about the noodles.
The noodles you can also order online,
these are proper, Chinese egg noodles.
They come in 500 gram packages,
which is about a pound and a quarter.
So the dressing we're about to make
will dress about a pound and quarter to a pound and a half
of Chinese egg noddles,
or you could substitute store-bought linguini.
Everybody's got linguini in the cupboard, okay?
After you cook these, do the package directions,
run them under cold water to stop the cooking process,
cold-shock them, then you give them a rinse,
and just a drizzle of vegetable oil
to keep them from sticking together,
especially if they're starchy Chinese egg noodles.
In the bowl, I have one third of a cup
of Chinese sesame paste, that's old-school,
or a good substitute, tahini,
which is sesame sauce you can find in any grocery store.
To that, we added two tablespoons of smooth peanut butter,
and now we need to heat this.
So we're gonna add about two thirds of a cup
of boiling waiter to our bowl,
along with one round tablespoon of sugar.
The sugar will melt
and the peanut butter and the paste will dilute.
We're going to add about a third of a cup
of soy sauce or tamari,
a couple of tablespoons of rice wine vinegar,
two fat splashes,
one to two tablespoons of chili paste or Sriracha,
whichever you prefer, if you'd like spicy noodles.
You can omit this if you want to keep them nice and mild.
My family loves spicy food,
so I'm gonna put in two spoonfuls of chili paste.
And about two tablespoons of toasted sesame oil.
And then we're going to grate into our dressing
a couple of cloves of garlic,
and about one inch of ginger root.
So we'll grate in about a tablespoon of ginger,
and then we're going to toss the noodles
with our sauce, some green onion,
and lots of diced Persian cucumbers, or seedless cucumbers.
My garnishes are toasted sesame seed
and chopped dried roasted peanuts,
and a little cilantro if you like cilantro.
When we come back, we're gonna make Pork Fried Rice.
(audience clapping)
These are our Cold Spicy Sesame Noodles,
we're making our own take-out tonight.
(audience clapping and cheering)
