Sesame Noodles with Cucumber
I always forget about tahini. I’m not sure why… when I have it, I’m always fond of the mild but nutty flavor. Sure, it’s a touch paste-like. But paired with the right herbs or some chili flakes, it’s a fantastic lower note. Plus, I’m a big fan of sesame seeds, sesame oil and sesame salt. But, as I go about my day, concocting recipes, cooking with tahini never enters my mind.
In my plating & presentations class last week, I made the Sesame Noodle with Cucumber Salad, and was reminded once again of the sesame nut butter. This recipe is a simple stir and and a swirl, and is a fantastic side with other Asian inspired dishes. I like my food spicy, so you may wish to go a bit more gently on the chili flakes.
Sesame Noodles with Cucumber
8 oz linguine (or pasta of your choice)
3 T tahini
1 t chili flakes
1/2 bunch Italian flat leaf parsley
2 T water
1 T soy sauce
1 T honey
2 lemons
1/2 cucumber
2 cloves of garlic
2 green onions
salt and pepper to taste
2 T salted crushed peanuts (for garnish)
Cook the pasta al dente, according to the manufacturers directions, and strain and blanch well to cool. Make sure that all the pasta has cooled before you set aside, or it will tend to stick together.
In a large bowl combine the tahini, chili, water, soy, honey, and juice from the lemons. Add salt and pepper to taste.
Chop the parsley, crush the garlic, and slice the green onions and cucumber on a bias. Add to the tahini mixture, and stir to coat. Let sit for about 5 minutes. Add the pasta and gently fold to coat, being careful not to overstir.
Top with the chopped peanuts if desired.
This pasta is beautiful served up in a large bowl, or plated individually. To get the swirl of pasta look, use tongs to pick up a helping of pasta, and hold it above the plate. Start to lower the pasta, and slowly turn the plate with your other hand, gently lowering the pasta as you turn. Tuck in any protruding noodles.
Technorati Tags: Food, Food Styling, Photography
June 19th, 2006 at 7:13 pm
[...] I’ll post the sesame noodle salad recipe over on Cookbook 411, but here are some of the quick tips we learned along the way: [...]
June 19th, 2006 at 9:11 pm
It must have been a good class because your presentation looks excellent
June 19th, 2006 at 9:48 pm
You always make me want to bite into my computer screen!
I agree, tahini is definitely one of the more under-utilized ingredients in the kitchen. This recipe looks simple and delicious — will definitely try it out. Thanks.
June 21st, 2006 at 2:32 am
L, gorgeous dish and gorgeous pictures! Sesami paste is very common in Asia too - you’ve made me want to make something with sesami, I have to check my cupboard now
June 22nd, 2006 at 8:39 am
Hi L,
i used to love tahini, but for whatever reason it’s not in my must-use-ingredients list at the moment.
Hopefully your beautiful pictures reminded me of how much i love tahini.
xoxo
Fanny
June 22nd, 2006 at 6:29 pm
looks awesome
June 23rd, 2006 at 8:07 am
Hi L,
those noodles looks so sexy… must be the way they are so delicately swirled on the plate. Beautiful!
June 26th, 2006 at 8:13 am
Thanks all! This was such a great class! It makes me want to take more cooking classes… I haven’t done many yet. Next up I’m pretty sure is Knife Skills. Mine are pretty sad.
July 5th, 2006 at 2:34 am
This sounds incredibly scrummy, I love tahini, pasta, cucumber and peanuts and what’s more I just happen to have all of them in my possession… no guessing what I’m having for lunch tomorrow!
July 5th, 2006 at 9:39 pm
Hi Bron - Thanks so much! Hope yours is delish!
August 13th, 2008 at 7:12 pm
I came here by way of cookthink. I’m compelled to tell you these noodles are gorgeous.