Why are my noodles mushy?

They might be overcooked. The problem with one-size-fits-all cook times is that all noodle brands are a little different. I usually use the package instructions as a baseline - and start testing the noodles a couple minutes before the timer goes off. That way, if they're perfect 90 seconds before they're supposed to be done, I can drain them immediately. The other issue is that hot noodles continue to cook even after they're drained. For this recipe, I rinse the cooked noodles under cold water to stop the cooking process.

I can't find Chinese sesame paste or tahini. What can I use instead?

You can use more peanut butter. That's what a lot of takeout spots do. The finished dish won't have the same flavor, but it'll still be good provided you have everything else. Or you could buy tahini online .

Is it possible to make a non-spicy version?

Oh, for sure! Ginger has a slow burn, but I wouldn't classify it as spicy. The only spicy ingredient is the chili garlic sauce. Just leave it out - or use super sparingly. My mom is sensitive to spice. When I make these noodles for her, I leave it out - and then add the chili garlic sauce to my own noodles. Easy.

Cold Sesame Noodles

Name: Cold Sesame Noodles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 pound fresh or frozen Chinese egg noodles; 1 tablespoon toasted sesame oil; 1 cup English cucumber, peeled, seeded, and sliced into sticks; 1/4 cup chopped roasted peanuts (optional); 2 tablespoons Chinese sesame paste or tahini; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon smooth peanut butter; 1 tablespoon granulated sugar; 1 tablespoon ginger, minced; 1 teaspoon garlic, minced; 2 teaspoons chili garlic sauce

Cold Sesame Noodles

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Nutty, sweet and a little spicy, these chilled sesame noodles are ready in just 15 minutes!

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4 people 1x
Category: Noodles
Method: Boiling
Cuisine: Chinese

Ingredients

Units Scale

1 pound fresh or frozen Chinese egg noodles
1 tablespoon toasted sesame oil
1 cup English cucumber, peeled, seeded, and sliced into sticks
1/4 cup chopped roasted peanuts (optional)

Sauce

2 tablespoons Chinese sesame paste or tahini
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon smooth peanut butter
1 tablespoon granulated sugar
1 tablespoon ginger, minced
1 teaspoon garlic, minced
2 teaspoons chili garlic sauce

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Instructions

Cook and drain the noodles. Cook noodles according to directions on the package (usually about 5 minutes) in boiling water. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the sesame oil and toss well.
Make the sauce. Whisk all the ingredients for the sauce in a bowl and add to the noodles. Toss until noodles are evenly coated.
Garnish and serve. Top with cucumber and/or peanuts. Serve at room temperature – or toss them in the fridge until cold. Your choice.

Notes

Keep leftover sesame noodles in a storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 337
Sugar: 5.2g
Sodium: 349mg
Fat: 16.4
Saturated Fat: 2.5g
Unsaturated Fat: 5.6g
Trans Fat: 0g
Carbohydrates: 37.6g
Fiber: 3.6g
Protein: 10g
Cholesterol: 33mg

Find it online: https://pickledplum.com/chilled-sesame-noodles-recipe/