Chinese Cold Sesame Noodles

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 teaspoon Salt
1 tablespoon Cooked oil
80 grams Cucumber
80 grams Carrot
50 grams Arugula
20 grams Sesame paste
30 grams Smooth peanut paste
20 grams Sesame seeds, roasted
30 grams Maggi sauce
15 grams Caster sugar
10 grams Rice vinegar
5 grams Salt
5 grams Szechuan pepper, ground
50 grams Chilli flakes in oil
20 grams Sesame oil
10 grams Minced ginger
10 grams Garlic paste
25 grams Hot bean paste
1 tablespoon Spring onion, chopped
3 tablespoons Water, cool


Add enough water to fill 3/4 of a pot and bring to a rapid boil. Add in salt. Put in the noddles and cook until al dente, about 7 minutes. Rinse under the running cold water quickly and drain. Put the noodles and cooked oil in a large mixing bowl and toss until the noodles are well coated. Combine all the ingredients for the dressing in a bowl.
Thinly shred the cucumber, carrot, apple and spring onion. Rinse the arugula, drain and pat them dry. Crush the peanuts lightly. Spoon the dressing over and toss to mix. To serve, arrange the shredded vegetables over the noodles and garnish with crushed peanuts.




girlichef's picture

Beautiful! :)

Anncoo's picture

A great Combo :D


This is a cold noodle dish consisting of vegetables (usually bean sprouts or cucumber) and pasta (I love to use spaghetti) topped with sesame sauce. It is unbelievably easy to prepare and tastes very good.




Wednesday, December 2, 2009 - 3:27pm


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