Recipes that I Have Made

Cold Sesame Noodles

By Heidi Swanson

For the Celery Salad:

• 1 teaspoon Regular peppercorns, coarsely crushed
• 2 teaspoons toasted sesame oil
• 4 celery stalks, thinly sliced(about 1 1/2 cups)
• 3 tablespoons thinly sliced scallions(white and green parts)
• 2 tablespoons chopped fresh cilantro leaves
• 1 1/2 teaspoons rice vinegar
• 1/4 teaspoon kosher salt

For the Noodles:

• 2 tablespoons toasted sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons Chinese sesame paste
• 1 tablespoon smooth or chunky peanut butter
• 2 teaspoons dark brown sugar
• 2 teaspoons chile garlic paste
• 2 garlic cloves, grated on a microplane or minced
• 1 1-inch piece fresh ginger, peeled and finely grated
• 1 pound Chinese egg noodles 
• Sesame seeds, as needed 

1. Prepare the Salad: 

--Heat the peppercorns in a dry 8-inch skillet over medium heat until fragrant. Stir in the sesame oil, and remove from heat

2. In a large bowl, toss together the celery, scallions, cilantro, vinegar, salt, and peppercorn sesame oil

3. Prepare the noodles:

-- In a large bowl, whisk together the sesame oil, soy sauce, vinegar, sesame paste, peanut butter, brown sugar, chile garlic pasts, garlic, and ginger. Toss in the noodles and the sesame seeds,

4. Serve cold, topped with celery salad