More Shrimp + Grilled Baby Bok Choi & Cold Sesame Noodles

caliking said:

Oh damn! Looks fabulous. 

Could you share deets about the noodles? Seems like a great side. 

Happy to — pretty easy to make, really tasty and healthy-ish (it’s calorie and carb bomb, so better as a side than a main).  I used Asian supermarket fresh Korean noodles (that looked  kind of like fettuccine), but dried pasta (spaghetti) works just fine.  

The cold sesame sauce is pretty simple (from NYT, with a few adjustments) — this is for one lb of pasta, but I triple it, use 3/4, and keep the rest around for other uses: 

2 TBS sesame oil (I sub in 1/3 hot sesame oil, but beware bc that stuff is hot)

3.5 TBS soy sauce (I use light soy and don’t think it needs quite that much)

2 TBS a Chinese rice vinegar (Japanese works fine, and I use unseasoned with a heavy pour)

2 TBS Chinese sesame paste (tahini works just fine)

1 TBS peanut butter (use more than that)

1 TBS sugar

1 TBS grated ginger (use more)

2 tsp minced garlic (use more)

2 tsp Chili Crisp or chili garlic paste (I use Dave Chang’s momofoku chili crunch, which is awesome on everything — it’s hot)

Lots of cucumber matchsticks (seeded) and scallion

Combine all (except cuke and scallion) and use immersion blender (or blender blender) to mix til smooth. Taste and adjust PB for more sweet and rice wine vinegar for more acid. Pour over cooked, cooled noodles and serve chill for a few hours. Splash some more sauce or vinegar if it gets tight while chilling, which can happen if you don’t just serve immediately.  Top with cuke and scallions. Make more than you think you need bc it disappears fast.