Cold Sesame Noodle Salad
Udon noodles are thick Japanese noodles similar in size to linguine and can be found in Asian markets and some supermarkets. The salad can be garnished with an assortment of ingredients, including enoki mushrooms, fresh bean sprouts, chopped cilantro, scallions, and toasted sesame seeds.
- Servings: 4
Photography: Christopher Baker
Source: Martha Stewart Living, January 2002
- One 12-ounce package Udon noodles or linguine
For the Dressing
- 2 large cloves garlic, minced
- 2 tablespoons dark sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice-wine vinegar
- 1/2 cup peanut butter
- 1 tablespoon chili paste (optional)
- 2 scallions, thinly sliced, plus more for garnish
- 2 tablespoons sesame seeds, toasted, plus more for garnish
- 2 tablespoons finely chopped fresh cilantro, plus more for garnish
- 1 teaspoon coarse salt
For the Garnish
- Fresh bean sprouts (optional)
- Enoki mushrooms (optional)
Combine garlic, ginger, sesame oil, soy sauce, vinegar, peanut butter, chili paste (if using), scallions, sesame seeds, cilantro, and salt in a medium bowl. Stir until combined; set aside while cooking noodles.
Bring a large pot of water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
Transfer noodles to a bowl, pour dressing over, and toss to coat. Sprinkle with scallions, sesame seeds, and cilantro. Add sprouts and mushrooms, if desired. Serve. See middle tin for reference.