Cold Sesame Noodles

Serves: 4 Save

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