COLD SESAME NOODLES

Cold Sesame Noodles image

Provided by Andrew Zimmern

Time 45m

Yield 6 servings

Number Of Ingredients 18

1 pound fresh, thin ?nested? Chinese egg noodles, or dried thin Chinese egg noodles
kosher salt
1 tablespoon Sichuan peppercorns, toasted in a small skillet over medium heat for 1 minute
1/4 cup roasted peanut oil, plus 1?2 teaspoons to toss into the cooked noodles
6 tablespoons soy sauce
3 tablespoons sugar
1/4 cup toasted sesame oil
5 tablespoons rice wine vinegar
3 1/2 tablespoons mirin
3 tablespoons toasted sesame paste, or tahini
3 tablespoons natural peanut butter
1 small shallot, peeled and halved
1 fresh Thai red chili, halved and seeded, divided, or serrano pepper
1 clove garlic, small, smashed
1 tablespoon chopped fresh ginger
Small handful cilantro sprigs, divided
1 large seedless cucumber
1 scallion

Steps:

Noodles: Bring a large pot of salted water to a simmer (water should be as salty as seawater). Meanwhile, gently unroll the fresh noodle "nests" to aerate and separate the strands prior to boiling. Place noodles into simmering water, gently stir and cook until al dente, 2½-3 minutes. Drain, then immediately rinse under cold water to chill. Toss with 1-2 teaspoons peanut oil and set aside.
Sauce, part 1: In a blender, combine peppercorns, peanut oil, soy sauce, sugar, sesame oil, rice wine vinegar, mirin, sesame paste, peanut butter, shallot, ½ chili, garlic, ginger, and a few sprigs cilantro. Set aside.
Prepare garnish: Cut a 2½-inch piece from the cucumber; slice piece into wide planks, stack, and slice into matchsticks. (Reserve the remainder for another use, or use as additional garnish.) Slice remaining half of chili into fine matchsticks. Thinly slice light green part of the scallion on a 45-degree angle. Set garnish aside.
Sauce, part 2: Purée sauce until it is smooth with a thin consistency, about 1 minute. Taste to adjust the seasoning with salt if necessary. Makes about 2 cups. (Sauce can be stored in the refrigerator up to 3 days.)
Assembly: Evenly divide noodles into 4 bowls. Using a bulb baster, drizzle 3-4 tablespoons of sauce over the noodles. Garnish each bowl with a sprig of cilantro, scallions, fresh chili, and a little bundle of cucumber. Serve immediately.