cold sesame noodles
We love any kind of entertaining menu that we can make ahead and this recipe is no exception. It’s perfect for hot summer nights, or as a portable potluck or picnic meal. For entertaining, serve these with one of our favorite cocktails, a chilled saketini (recipe below).
1 lb. linguine noodles
Kosher salt, to taste
1 tablespoon sesame oil
3 tablespoons canola oil, divided
1 1-inch piece fresh ginger, finely minced
1 large clove garlic, finely minced
1 teaspoon red chile paste
2 tablespoons light brown sugar
1/4 cup plus 2 tablespoons rice vinegar
1/4 cup plus 2 tablespoons low-sodium soy sauce
1/2 creamy peanut butter
1/2 cup hot water
1 bunch scallions, white and light green parts, thinly sliced
Sesame seeds, for garnish
Bring a large pot of water to boil. Add a pinch of salt. Add linguine and cook for 7-10 minutes, until al dente. Drain and transfer to a large bowl. Toss with sesame oil and 1 tablespoon canola oil and set aside.
In a medium saucepan, heat remaining canola oil over medium-low heat. Add ginger, garlic, and red chile paste. Cook for 2-3 minutes, until softened and just fragrant. Add brown sugar, rice vinegar, soy sauce, peanut butter, and water. Stir and cook until sauce is combined. taste and adjust as desired. Add a bit more water if necessary (should be consistency of a thick dressing).
Pour 3/4 of sauce over linguine and toss well, coating all of linguine. Transfer to a serving bowl and top with remaining sauce. Chill until ready to serve.
Before serving, top linguine with scallions and sesame seeds.
cook’s note: For a bit more substance, top with cooked chicken, diced cucumbers, and cilantro.
photo by Cassandra Birocco
Japanese cucumbers, which are less seedy than regular cucumbers, make a beautiful garnish for this sophisticated cocktail and give it a subtle hint of crispness as well.
Japanese cucumber, for garnish
Chopped ice, for serving
6 ounces vodka
6 ounces dry sake
Place martini glasses in freezer.
Cut cucumber into thin rounds and set aside.
Fill a cocktail shaker with ice. Add 1 1/2 ounces vodka and 1 1/2 ounces sake and shake well.
Remove martini glasses from freezer and strain mixture into chilled martini glasses. Repeat 3 more times.
Add a slice of cucumber to each glass and serve cold.
This recipe is from The Coastal Table cookbook, and reprinted with permission by Union Park Press.