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Cold Sesame Noodles
Ingredients (24)
- For the sauce:
- 2 tablespoons (30ml) vegetable oil
- 3 medium garlic cloves (15g), thinly sliced
- One 1-inch piece fresh ginger, peeled and thinly sliced
- 2 pieces whole star anise
- 3 whole cloves
- 2 tablespoons (30ml) toasted sesame oil
- 2 tablespoons (30ml) cold water
- 1 tablespoon (15g) sugar
- 2 teaspoons (10ml) rice wine vinegar
- 2 teaspoons (8g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or same weight
- 1 teaspoon (5ml) soy sauce
- ¾ teaspoon ground white pepper
- 1 tablespoon (9g) toasted sesame seeds
- For the noodles:
- Kosher salt
- 1 ¼ cups (6 ⅛ ounces; 175g) pastry or cake flour such as Bob’s Red Mill (see note)
- ¾ cup (5 ounces; 145g) potato starch (see note)
- ¾ cup (180ml) boiling water
- Vegetable oil, for greasing
- To serve:
- 6 ounces (170g) celery (about 2 large ribs), cut cross-wise on a slight bias into 1/8-inch thick strips
- 4 ounces (115g) English cucumber (about ½ of an English cucumber), cut into matchsticks
- ½ ounce (15g) fresh cilantro sprigs, trimmed and cut into 2-inch lengths
Directions
Learn how to make this recipe at Serious Eats