Chilled Sesame Noodles with Cucumber Ribbons

By Sprig Originals ✓ · cooked up in Sprig

A cold noodle bowl built on a loose, pourable sesame sauce sharpened with black vinegar and a slick of chili oil. Springy wheat noodles get rinsed ice-cold so they stay chewy, then tossed with cucumber ribbons, scallions and a heavy handful of crushed peanuts. It comes together in under half an hour and tastes even better after 20 minutes in the fridge.

Ingredients

• 1/3 cup Chinese sesame paste or tahini, well stirred
• 3 tbsp soy sauce
• 2 tbsp Chinese black vinegar (Chinkiang)
• 1 tbsp maple syrup
• 1 tbsp toasted sesame oil
• 2 cloves garlic, finely grated
• 1 tsp fresh ginger, finely grated
• 1/2 tsp ground Sichuan peppercorn
• 1/2 tsp kosher salt
• 5 tbsp warm water, plus more as needed

• 12 oz fresh or dried wheat noodles (lo mein or ramen style)
• 1 tsp toasted sesame oil, for tossing
• 1 large English cucumber
• 1/4 tsp kosher salt
• 4 scallions, thinly sliced on a bias
• 1 cup mung bean sprouts

• 2 tbsp chili oil with crisp (check label for no dairy or seafood)
• 1/3 cup roasted unsalted peanuts, coarsely crushed
• 2 tbsp chopped fresh cilantro
• 1 tsp toasted white sesame seeds

Instructions

1. Whisk the sesame paste, soy sauce, black vinegar, maple syrup, 1 tablespoon sesame oil, garlic, ginger, ground Sichuan peppercorn and 1/2 teaspoon salt in a medium bowl. It will seize up and look grainy — that's normal.
2. Add the warm water 1 tablespoon at a time, whisking hard after each addition, until the sauce loosens into a smooth, glossy cream about the thickness of heavy pancake batter (it should ribbon off the whisk). Set aside; add another teaspoon or two of water later if it tightens.
3. Trim the cucumber and shave it lengthwise into wide ribbons with a vegetable peeler, rotating as you go and stopping when you reach the seedy core. Toss the ribbons with 1/4 teaspoon salt in a colander and let drain 10 minutes, then pat dry.
4. Bring 4 quarts of water to a rolling boil. Cook the noodles according to package directions until just tender with a distinct chew — usually 2 to 3 minutes for fresh, 5 to 7 for dried. In the last 30 seconds, drop in the bean sprouts.
5. Drain immediately and rinse the noodles and sprouts under cold running water for a full 60 seconds, tossing with your hands until they feel cold to the touch. Shake out as much water as possible, then toss with 1 teaspoon sesame oil to keep them from clumping.
6. Pour about three-quarters of the sesame sauce over the noodles and lift and toss with tongs until every strand is coated. Add the remaining sauce if you want it heavier, or a splash of cold water to loosen.
7. Chill the dressed noodles 15 to 20 minutes for the best texture and flavor, or serve right away.
8. Divide among 4 bowls. Pile the cucumber ribbons and scallions on top, drizzle each bowl with chili oil, and finish with crushed peanuts, cilantro and sesame seeds. Toss at the table just before eating.

Chef's tips

Nutrition (per serving, estimated)

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