Cold Sesame Noodle Salad Recipe. Didn't exactly love this, but I'd like to give it another try. The noodles soaked up all of the sauce & it ended up dry and in appealing. What a bummer. I think next time I need to add more sauce before serving. Not sure if it would be too salty. Worth a go though, the sauce was amazing when it was first mixed.
NYT Cooking: Eddie Schoenfeld, the affable yarn-spinner and restaurateur who opened Red Farm in the West Village and on the Upper West Side of Manhattan, is also one of New York's finest practitioners of Chinese cuisine. In 2007, he helped The Times drill down into the taste history of sesame noodles in America, and specifically to the ones made and sold by Shorty Tang at the restaurant Hwa Yuan on East Broadway. Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut…
Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout. (Photo: Tony Cenicola/The New York Times)
Cold Spicy Peanut Sesame Noodles. These were good. It makes a lot and, we preferred them slightly warm. I bulked the content by using whole wheat pasta, broccoli, bamboo shoots, water chestnuts and doubled the spicy garlic sauce.