Not So Pissed Off-Cold Sesame Noodles

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After a weekend of eggs, cheese and cake, my vegan-month bitterness has subsided enough for me to realize that some good things can come from soy-controlled confinement.

Cold Sesame Noodles is a New York City Chinese take-out standard; it’s accidently vegan and easy to make. These noodles provide the comfort of mac and cheese with some Asian flair.

During vegan month, this dish was my post-work, pre-dinner, binge-snack because it’s good cold and satisfying.

Chinese Take-Out Cold Noodles

1 pound Chinese yellow noodles (or thin pasta)
¼ cup soy sauce
¼ cup tahini (sesame paste)
1 tbs hot chili oil
1 tbs sesame oil
1 clove garlic (minced)
1 tbs vegetable oil
2 tbs rice wine vinegar
2 green onion stalks (sliced)
white sesame seeds (optional)

Boil noodles according to packaging.
Rinse cooked noodles in cold water to stop cooking. Drain well.
In a bowl, blend all remaining ingredients except: vinegar, onion and sesame seeds.
Once mixture is smooth, add vinegar. (Be sure to add vinegar after mixing other ingredients or mixture will separate.)

Toss noodles and dressing in a large bowl.
Serve topped with green onions and sesame noodles.

Cold sesame noodle recipe. How to make cold sesame noodles.  The best cold sesame noodles.

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