Bob’s Cold Sesame Noodles

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These cold noodles are my uncle Bob’s specialty, and they are always a hit with my family and friends. We usually make them during the summer to complement shish kebobs on the grill (especially good when you throw pineapple on the grill, as well). Serve with cold beer and extra chili oil on the side.

Check out Bob’s photography online!

16 oz. buckwheat noodles (or any soba-type noodle)
4 Tbsp. sesame oil
2 Tbsp. soy sauce

4 Tbsp. sesame paste
6 Tbsp. hot water
4 tsp. sugar
4 Tbsp. soy sauce
2 Tbsp. rice wine vinegar (really, any vinegar is fine)
3 tsp. hot pepper oil (or to taste)
4 cloves garlic, minced
4 Tbsp. scallions, minced

Cook noodles according to their directions. Coat with 4 Tbs. sesame oil and 2 Tbs. soy sauce, cool.

Dilute sesame seed paste with hot water and stir vigorously until smooth. Stir in remaining ingredients. Toss the chilled noodles with the sauce and serve cold. Best when the completed dish sits in the fridge overnight.

Don’t forget the beer!

12 thoughts on “Bob’s Cold Sesame Noodles

  1. Great recipe, especially when someone else makes it for you. Actually, better than any I’ve ever had in a Chinese restaurant. Great with the addition of chicken, too.

  2. I, of course, fondly remember this dish as: “Buh-whee nools”. It was just a sloppy way of saying “delicious”. I must say though, as often as we tried, Bob still made them better than anyone. He had the
    buh-whee touch!

  3. If taste and texture are your only considerations, the best noodles to use are fresh egg noodles found at Asian markets. I usually add strips of pork or chicken at the end. Also, it is better to use sesame paste bought at an Asian market rather than tahini. However, the Asian kind is pretty hard and very difficult to dilute. I serve the noodles a little colder than room temperature.

  4. You have given this recipe to me in the past…but I have yet to make it. I am glad I saw the photo though, I was thinking of a totally different kind of noodle. This is a recipe I AM going to try soon. It looks good and I like the idea of eating them cold.

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