As promised, here is my experience trying to re-create the remembered-with-love Cold Sesame Noodles from Marnie (Henricksson)'s Noodle Shop, courtesy of Henricksson's book "Everyday Asian" (see last post for link).
Oddly enough, the hardest thing to find on my trip to the (Woodside) Chinese market was the sesame paste. I went up and down four or five aisles before spotting it. I'm not sure where I expected it to be, but it wasn't there. Oh well ::::shrug::::
COLD SESAME NOODLES A LA MARNIE
(For 4 servings)
1/2 cup Chinese sesame paste (or tahini, "if that's all you can find". Henricksson says the Chinese version will have a nuttier flavor). Stir before measuring, to re-mix any separated oil.
6 T. soy sauce (La Choy was what I had on hand. Don't judge me, man.)
2 T. chopped ginger (I used a paste from a squeeze bottle obtained during a warehouse club visit. I will need to make many ginger things to get my money's worth from this purchase. The bottle is about the size of a large-ish mustard bottle)
4 garlic cloves, minced (I used my box grater)
4 t. sugar (I only had turbinado. I cut it down to 1 T. because I find the sugar flavor a little stronger than plain white sugar)
4 T. sesame oil
4 drops chili oil, or more to taste (I only used the four drops because wimpy tongue)
1 pound boneless, skinless chicken breasts
1 large cucumber
1 pound thin Chinese egg or wheat noodles, or thin spaghetti (I got thin rice noodles. Years ago when I enthused to Henricksson about the thin noodles, she said she used angel hair pasta.)
1 t. sesame seeds (optional. I opted out)
1. In a small bowl, or a medium large bowl if, like me, you fear spillage / overflow, combine the first seven ingredients, mixing with a fork. Add 1/4 cup water and keep stirring until sauce is smooth.
2. Poach the chicken breasts. The recipe says to use 3 cups of water in a frying pan. Bring to a boil, add chicken, lower heat and cover. When done (about 10 minutes), remove and cool, then slice into 1/4 inch pieces.
I usually have all or part of a warehouse club rotisserie chicken in my fridge or freezer, so I used the breast meat from that for two servings' worth of chicken. This may be a place where those turkey tenders I failed to cook last year would work, poached.
3. Peel and seed the cucumber, then make 1/4-inch slices.
4. Cook your noodles, drain and rinse in cold water.
5. Plate the noodles with the chicken and cucumber, pour half the sauce over all, and serve the rest of it on the side for people who want a bit more (you will!).
Marnie's was the first cold sesame noodle rendition I ever tasted, and I remember strong notes of the soy sauce with the nutty sesame being a bit more recessive. Sesame noodles from another restaurant years later were a big disappointment because they tasted / smelled so much like peanut butter to me. This version, with the Chinese style (roasted) sesame paste was nuttier than I remember, but it came closer to my remembered taste than anything else I've had. I may experiment with tahini next, since Henricksson mentions that the sesame seeds in tahini are raw and so the flavor is less nutty.
I made this batch, 4 servings, and had two servings before I had to go away for a week. My next Food Lab experiment was to freeze the sauce, and I will see this weekend if it froze well.
Wishing you good findings 8)
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