On the heels of his big first place win at Kosherfest 2010's Cold Appetizer competition, Chef Avram Wiseman shares his favorite recipe for cold sesame noodles, sure to become a staple of your family's table for years to come. It is great appetizer or side dish, and it can easily be altered into a main dish when paired with grilled chicken, fish or tofu.
5 lb. soba, lo-mein, Or rice noodles
3 and 1/4 Cups strong hot tea
3 cups creamy peanut butter
3 cups soy sauce
1 cup sugar
2 medium cucumbers
1/2 cup toasted sesame oil
1/2 cup soybean oil
12 cloves peeled, chopped garlic
3 cups rice wine vinegar
12 scallions, washed, dried and minced
sesame seeds for garnish
Procedure:
Cook noodles as directed on package. Drain well. Rinse to remove extra gluten. Transfer to large stainless mixing bowl. Thin peanut butter with hot tea until smoothed. Add vinegar, soy sauce, sugar, oils and garlic. Pour mixture over noodles. Toss, cover and refrigerate.
Retoss noodles before serving. Peel, seed and jullienne cucumbers. Add minced scallions and cucumbers to noodles. Adjust seasonings, garnish with sesame seeds and serve.
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