Cold Sesame (Zucchini) Noodles

It's the start of a heat wave, or so I've heard, and I'm not about to turn on the oven. And I recognize that it would appear as if I haven't turned on the oven in the past 11 months!! I just realized while watching the French Open this morning, that my last post was in reference to Wimbledon. In July. Of last year. I obviously have a thing for eating while others are playing some hard core tennis. And I'm a super lazy blogger.

Rather than make something sweet today (I did actually get off the couch to go to the gym) I decided to jump on the zoodle bandwagon. For the record: 1. I hate the word "zoodle." 2. It would be a terrible band name. Anyhow...this recipe substitutes fresh zucchini noodles (totally uncooked!) for the more typical egg noodle, therefore saving a few extra calories and excess heat from your stovetop. 

I happen to have a really small spiralizer gadget from OXO so will occasionally make some zucchini (or other veggie) noodles because it doesn't take up a ton of space and it makes me feel healthy...until I pour another glass of wine. Add as much garnish and protein as you like to make this a more substantial salad. Note: The longer your zucchini sits in the sesame sauce, the more watery it will become. Good to know if your sauce is a bit thick. (Like me.) It will ultimately thin out. (I wish!)

Cold Sesame Zucchini Noodles

2 tablespoons sesame oil
1/3 cup tahini, peanut butter, almond butter or a combination
3 tablespoons soy sauce, or to taste
2 tablespoons sugar
1 tablespoon rice or white wine or other vinegar
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
Hot sesame oil, chili-garlic paste or Tabasco sauce to taste
2 large zucchini, trimmed and spiralized
2 medium carrot, trimmed and spiralized (if desired)
Optional: Sliced cucumber, cubed tofu, chopped peanuts, sesame seeds, hot sauce

1. Whisk together the sesame oil, nut butters, soy, sugar, vinegar, ginger, garlic and hot oil in a large bowl. Taste and adjust.

2. Toss zucchini and carrot noodles with the sauce. Garnish as desired. Serves 2 main portions or 4 appetizer portions.

Cold Noodle

Have you ever been to one of those Chinese restaurants that serve free wine? You know, those unending carafes of cheap white wine? I remember one that I used to go to on the Upper West Side when I first moved to NYC. The food was cheap and the wine obviously cheaper. Do those restaurants even exist anymore?

Well, once upon a time I had the most amazing cold sesame noodles (perfectly spicy) and I have yet to ever find them again. I don't know where it was (too much cheap wine?) and I am always disappointed whenever I order sesame noodles now. They tend to be way too sweet. The obvious solution? Make them myself. Fortunately I tend to keep all of the necessary ingredients on hand and they're soooo easy to make. I have actually made them before, but I am still perfecting my perfect balance of nutty, salty, and spicy, with a touch of sweet. The cool thing is that it's another one of those recipes that is super easy to tweak according to your personal tastes.

I recently ran across this version of Mark Bittman's on the NY Times blog Bitten. It reminded me of my quest for the perfect cold noodle. It's quite similar to other recipes that I've tried, so I decided to give it another whirl. I think I'm getting closer.

Cold Sesame Noodles

1 large cucumber

12 ounces long pasta like linguine

2 tablespoons sesame oil

1/2 cup sesame paste (tahini) or peanut butter

2 tablespoons sugar

3 tablespoons soy sauce, or to taste

1 teaspoon minced ginger

1 tablespoon rice or wine vinegar

Hot sesame oil or 1/2 teaspoon dried red pepper flakes, to taste

1/2 teaspoon freshly ground black pepper

1/4 cup minced scallions for garnish

1. Set a large pot of salted water to boil. Meanwhile, peel the cucumber, cut in half, and, using a spoon, scoop out the seeds. Cut the cucumber into shreds and set aside.

2. When the water comes to a boil, cook the pasta until tender but not mushy. While the pasta is cooking, whisk together the sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. When the pasta is done cooking, drain it and run under cold water. Drain thoroughly.

3. Toss the noodles with the sauce and the cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve. Makes 4 servings.