One of the things I love most about New York City is the abundance of little Chinese restaurants and in particular, their cold spicy sesame noodles. It’s odd to me, but they are very hard to find on menus elsewhere. I came up with this recipe, which to my memory, tastes fairly authentic. This is a great “make ahead” dish, it travels well, and the heat can be tailored to your liking or left out altogether. It’s also completely vegan. I like to use chow mein noodles or buckwheat soba noodles, and sometimes I mix them both together. Use your own favorites and enjoy!

1 tbsp freshly grated ginger

3 tbsp sesame oil

3 tbsp freshly squeezed orange juice

3 tbsp low sodium soy sauce

1 tbsp rice vinegar

2 tbsp raw honey

2 tbsp natural unsalted peanut butter

1 tbsp Thai red chili paste

12 oz package of your favorite noodles, cooked, slightly al dente

2 tbsp chopped fresh cilantro

1 tbsp chopped fresh Thai basil

3 tbsp chopped dry roasted peanuts + more for garnish

1/2 cup shelled boiled peanuts

1 tbsp wasabi sesame seeds

1 tbsp crushed red pepper

1/3 cup chopped scallions

3/4 cup julienned carrots

3/4 cup julienned cucumber

Combine first 8 ingredients in a mixing bowl and whisk until smooth.  Toss noodles with sauce and remaining ingredients until thoroughly incorporated.  Chill for at least 2 hours and serve. NOTE: If you can’t find wasabi sesame seeds, regular ones will do.  The same for boiled peanuts – if you don’t have them, simply add more chopped roasted!

Tony Sears

Tony Sears

Tony Sears is a writer/actor who splits his time between Las Vegas and Los Angeles. “My mom gave me my first cookbook when I was about ten years old. It was a “Peanut’s” cookbook that featured simple recipes for kids. I still have it in my collection!” Tony’s philosophy about food is heavily influenced by his childhood in the South Carolina countryside (especially his mother’s home cooking) and by the time he spends in France.

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