Cold Spicy Sesame Noodles With Crisp Vegetables

I made this a couple of days ago and so far it's the best cold sesame noodles recipe i've ever made. I got this from patricia yeo's cooking from a to z cookbook. Below is the exact recipe from her book, here are my substitutions. I bought toasted sesame seeds, so the first step can be skipped. I didn't have peanut oil, so i just used vegetable oil and it tasted fine. I will try it with peanut oil next time, though. I used grated carrots and cucumbers instead of snow peas, red bell pepper and daikon radish because those two vegetable are what i normally put in this type of dish and it's easier! I also used dry chinese egg noodles instead of fresh.

Steps

Up to 2 days before you plan to serve , make the dressing:.

Heat the oven to 350 degrees.

Spread the sesame seeds out on a baking sheet and toast until fragrant , about 15 to 20 minutes , stirring once.

Immediately remove the seeds from the baking sheet.

When cool , transfer to a blender.

Heat 1 tablespoon peanut oil over medium-high heat.

Add the shallots and garlic and cook , stirring , until softened , 3 to 5 minutes.

Let cool slightly and add to the sesame seeds in the blender.

Add the remaining 6 tablespoons peanut oil , sesame oil , soy sauce , vinegar , sugar , and sambal oelek , and blend at high speed just until a thick paste forms.

Stop blending as soon as most of the seeds have broken up.

Over processing will pulverize all the seeds and make the sauce too oily.

The same day you plan to serve , make the noodles: bring a large pot of unsalted water to a boil.

Gently separate the noodles with your hands and add to the water.

Cook until tender.

Drain the noodles .

Ingredients

sesame seeds, peanut oil, shallot, garlic clove, dark sesame oil, soy sauce, rice wine vinegar, sugar, sambal oelek, chinese egg noodles, cilantro, snow peas, red bell pepper, daikon radishes, cilantro leaf, peanuts, scallion