|Cold Sesame Noodles|
Now that it is getting so hot outside, I have been craving cold Asian noodles. There’s something refreshing about eating cold Asian noodles in the summertime – light on the dressing, tossed with fresh vegetables. One of my favorite cold Asian noodle salads is a Cold Sesame Noodle recipe from an old Martha Stewart cookbook I’ve been making for years. Perfect for a summer barbeque or a picnic for the upcoming 4th of July weekend, this Cold Sesame Noodle salad can be prepared ahead of time and kept in the refrigerator overnight.
Recently, Gourmet Live came up with a list of 50 Women Game-Changers in food, the top three being Julia Child, Alice Waters and Fannie Farmer. A small group of food bloggers decided to celebrate these influential women in food by cooking a recipe from each of them over a 50 week period.
This week, the group is celebrating Martha Stewart, a business icon if there ever was one (making a successful comeback despite her brief hiatus during the InClone Scandal), and I am thrilled to be joining in on the fun. As a single mom who built a multi-media empire based on home, cooking and entertaining, gardening, weddings and more, Martha Stewart set the stage for perfection in the household.
I bought my first Martha Stewart cookbook in 1995 – it’s actually called just that, The Martha Stewart Cookbook. I’ve made more recipes from this cookbook than I can remember, and I can’t recall an instance when something didn’t come out just right. That’s one thing about Martha you can count on – perfection.
I can think of no better way to celebrate Martha’s comeback and earning the #4 spot on this prestigious list by making her Cold Sesame Noodle Recipe once again.
Please stop by and take a look at what the rest of the group made this week in celebration of Martha Stewart:
Mary from One Perfect Bite
Val from More Than Burnt Toast
Joanne from Eats Well with Others
Heather from girlichef
Claudia from A Seasonal Cook in Turkey
Miranda from Mangoes and Chutney
Susan from The Spice Garden
Taryn from Have Kitchen Will Feed
April from April’s Attic
Cold Sesame Noodles
Adapted from The Martha Stewart Cookbook. I halved the original recipe, used soba noodles in place of Chinese egg noodles, substituted balsamic vinegar for black Chinese vinegar, and eliminated the salt. Be sure to use black soy sauce (“dark soy sauce”), which is darker in color but less salty than regular soy sauce. If you can’t find black soy sauce, use 1/8 cup regular soy sauce. I like to add garnishes such as red bell pepper, cucumber and snow peas to give the Sesame Noodles some color and crunch. For non-vegetarians, shredded poached chicken may also be added.
Cold Sesame Noodle Ingredients:
- 1 pound soba noodles or whole grain noodles
Cold Sesame Noodle Sauce Ingredients:
- 1/4 cup sesame oil
- 1/4 cup black soy sauce
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoon organic sugar
- 1 tablespoon hot pepper oil, optional
- 1/4 cup scallions, finely sliced
- Julienned red bell pepper
- Julienned Cucumber
- Snow Peas, blanced, cut in to bite-size pieces
- Cook soba noodles until al dente. Drain and rinse well until cold water until chilled; drain again. Place in a large bowl.
- Combine Sesame Noodle Sauce Ingredients.
- Stir half of Sesame Noodle Sauce into soba noodles and toss. Add more sauce to taste. Toss well so all the noodles are well covered.
- Chill overnight.