I’ve never eaten a bad bowl of cold sesame noodles, but some recipes are better than others.
Spicy Cold Sesame Noodles with Black Tea are an especially toothsome cold noodle variation. Their “surprise ingredient,” black tea, adds an aromatic nuance that enhances the recipe’s other flavors.
Tea is the only non-negotiable ingredient in this recipe. Please feel free to play around with everything else: You can use crushed red pepper instead of Sriracha or Tabasco sauce. Lessen or eliminate the vinegar. Add more brown sugar. Vary seasoning to make noodles milder—or searingly hot. (Add Sriracha, crushed red pepper and cayenne.)
In addition to being ultra easy to prepare, these cold noodles please most palates: vegetarians and omnivores, fast-food eaters and epicures, toddlers and teens.
A great lunch or side dish, Spicy Cold Sesame Noodles with Black Tea also make a satisfying dinner when topped with heartier add-ins. Some suggestions:
- Thinly sliced scallions
- Toasted sesame seeds
- Chopped peanuts
- Peeled julienned cucumbers
- Sliced red pepper
- Bean sprouts
- Leftover chicken, meat or tofu
Spicy Cold Sesame Noodles with Black Tea
1 pound thin noodles
½ cup vegetable or chicken broth
½ cup brewed black tea
3 tablespoons dark sesame oil
2 tablespoons peanut or canola oil
2 tablespoons peeled, coarsely grated ginger
2 cloves garlic, crushed
2 generous dashes Sriracha or Tabasco sauce
2 tablespoons Demerara or brown sugar
½ cup peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
- In a large pasta pot, bring water to boil and add noodles. Rice or buckwheat noodles are nice, put plain spaghetti is also fine.
- As pasta cooks, blend remaining ingredients together in a bowl or measuring cup.
- When pasta is done, drain, shaking out water. Dump pasta back into pasta pot.
- Pour sesame sauce over pasta tossing to coat thoroughly.
- Scoop noodles into storage container or serving dish, cover and refrigerate until cold.
- Sprinkle with toppings, see list above, and serve.
Serves 6-8.
Gerald McCarthy says
A good wine to go with this recipe? I’d recommend a very nicely priced white wine from the Salento of Italy; it’s called a Chardonnay–but the crisp, lemon rind and floral scent is
more reminiscent of a Trebbiano or even an Orvieto Classico. Dry, crisp, refreshing.
Produced by Cantele.
Lorraine Thompson says
As always, Gerald, I appreciate your pairings!
Lily says
Mom! I made this pasta for dinner for everyone at the farm..i used onions and cucumbers from the garden as garnish. it was delicious and much appreciated by all.
Lorraine Thompson says
Wee:
Glad it turned out. You must give me an honest critique–been thinking of tinkering with this recipe.
XXO,
Mom
Lily Capozzalo says
mommy i always find i use alot more soy sauce and sesame oil to taste…almost twice what’s called for. also I used jasmine black tea (Ahmad Tea London) tonight. It’s delicious.
Lorraine Thompson says
@Lily: Thanks for the input, Wee. This recipe is very flexible and I’m glad you’re playing around with it. Xo, Mom