Cold Sesame Noodles are a real treat, for children big and small.
Lapsang Souchong is a Chinese tea with an intriguing pungent, smoky, “tarry” taste. As a drink, you will either love it or hate it, but you will always love it in a dressing or marinade, and of course in cold sesame noodles. If you don’t have it on hand, settle for Earl Grey.
I used to make oodles of sesame noodles in my catering years.
Here is a good place to sneak in a perfectly healthy pasta such as soba or rice noodles.
You’ll be happy to have this sauce on hand, not only for these cold sesame noodles but for grilled chicken or fish, or even as a salad dressing.
Sorry no substitutions for the peanut butter: You need it!
- 1 pound soba noodles, boiled according to manufacturer’s instructions, drained and rinsed
- 1 cup Thai dressing (recipe follows), or a little more if necessary
Thai Peanut Butter Dressing:
- 1 cup strong Lapsang Souchong tea (2 tea bags steeped in 1 cup boiling water)
- ½ cup full-fat canned coconut milk
- ½ cup smooth peanut butter
- ¼ cup toasted sesame oil
- ¼ cup soy sauce
- ¼ cup brown rice vinegar
- 2-inch piece ginger
- 1 stalk lemongrass, 2–3 outer leaves removed, or 2 tablespoons lemongrass powder
- 2–3 tablespoons bottled hot sauce
- 4 scallions, sliced
- 6 sprigs cilantro, stems discarded, minced
Cream the first set of ingredients in a food processor. Stir in the scallions and cilantro. Transfer to a glass jar and store in the refrigerator. If you notice the dressing thickened too much, thin it with a little water or tea.
Toss the noodles with the dressing just before serving. Serve cold.