It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer.
You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.)
It's easy enough to buy sesame paste (tahini) at health-food stores and some supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores and, increasingly, in supermarkets.
Cook the pasta until tender, then drain and rinse it in running water until cool. Add the sauce, which can be made in advance. To make the noodles into a one-dish meal, you need some protein. Use leftover chicken, pork, beef or seafood, or poach some chicken in the water you use to cook the noodles. You also can use fresh tofu. You will want crunch: Cucumbers are my favorite, but bean sprouts are another possibility. A scallion or cilantro garnish completes the picture.
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