Sesame Noodle Salad
My friend Ethel,shares the yummy summer salad which her mom often makes it.She said,it is just plain cold noodle,as simple as that.It sure does look yummy and i think it might just what i need to crunch on,in this 100F oven weather that we have got here.
- You can use just about any vegetable that can be eaten raw and holds up well with a thick sauce (think crunchy veg; tomatoes might not do well here).
- Regarding the sauce, my mom uses a sesame paste that comes from the Asian grocery and mixes it with some water to thin in out. I tried that with the tahini, and it seized up into a thick crumbly mess that had to be thrown out.*sigh*.
- The photo with the sauce ingredients shows where I mixed the Tahini(Mediterranean seasme paste) with soy sauce and sesame oil, and it stayed relatively liquid, but not enough to easily coat the noodles. So I just use tahini which seems to be more liquid than the Asian sesame paste, and then add everything once all the noodles are coated with tahini. Also, adding the tahini to hot noodles seems to make it clump up as well, so make sure the noodles are chilled.
- 1/2 cup julienned green onion gives just the right touch to this dish but i was out of it.
I know we completely hopped continents with sesame taste but really taste buds don’t care.