cold sesame noodles

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

  1. 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.

  2. 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).

  3. 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.

  4. Before serving, top linguine with scallions and sesame seeds.

Serves 4.

cook’s note: For a bit more substance, top with cooked chicken, diced cucumbers, and cilantro.

chilled saketini

photo by Cassandra Birocco

chilled saketini

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

  1. Place martini glasses in freezer.

  2. Cut cucumber into thin rounds and set aside.

  3. Fill a cocktail shaker with ice. Add 1 1/2 ounces vodka and 1 1/2 ounces sake and shake well.

  4. Remove martini glasses from freezer and strain mixture into chilled martini glasses. Repeat 3 more times.

  5. Add a slice of cucumber to each glass and serve cold.

Serves 4. 

This recipe is from The Coastal Table cookbook, and reprinted with permission by Union Park Press. 


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