Recently, my wife expressed disappointment with the quality of ‘sesame noodles’ found at a number of places around the area; they didn’t quite match the memories/expectations of the ones she had when she was growing up. So I decided to try my hand at making the dish. Fortunately, I found Andrew Zimmern’s version of the dish at: http://www.foodandwine.com/recipes/cold-peanut-sesame-noodles . Basically the dish is cooked pasta enrobed in the sesame sauce. His version makes quite a lot of sauce. The microbatch recipe I used for the sesame sauce is:
1 t grated ginger
5 T + 1 t soy sauce
1 T sesame oil
1 T peanut butter
1 T sugar
1 T rice vinegar
2 t mirin
1 small garlic clove grated (1/2 t)
1 T tahini
(the yield is about a cup of sauce)
My wife mentioned that, by itself, the sauce was a bit on the salty side; but I expected that that would get toned down once it was mixed with the pasta and the chili oil.
So for my twist, I thought I’d use squid ink pasta and finish it with grated bottarga (used in Chinese, Japanese and Italian
My wife loved the dish and added she would’ve like a touch more sesame paste and peanut butter. I would tend to agree; I thought the sauce was a little bit on the thin side. I was expecting more of a slightly thicker coating on the pasta. We both agreed the flavors were good. I would like to make this again adding one more tablespoon each of the sesame paste and the peanut butter. Personally, I also liked the added flavor hit from the bottarga. I could also see topping the noodles with shredded cucumber and chilled shredded Chinese-stye cooked chicken.