Cold Sesame Noodles

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I love cold sesame noodles, but I rarely find a recipe that meets my expectations. This recipe is by far the best I have ever tried. The chili sauce adds just enough kick to make the flavors more complex but not over the top.

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I lived in NJ for a year doing a project for work and would meet my friends in Manhattan (China Town for Chinese food every Sunday. This is not the dish I remember. I made this dish and the ribs yesterday evening after seeing it on TV a few days ago. I had a bad feeling after tasting the final product. I re-made the noodles and bumped up the ingredients and still, the taste was terrible. It was bland and basically it was Pad Thai without the shrimp. My dinner guests didn't eat it nor did the kids. We ended up ordering out. I normally love Tyler's recipes but this one got "deep sixed".

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I read reviews of this recipe before making it and decreased the peanut butter and increased the sriracha. The sauce was really good. It can easily be tweeked to your liking. It was quick and really easy and I cannot wait to eat the left overs. I decreased the pasta amount and added some vegetables. I would like to add pork or chicken to it and make it a one-pot meal next time.

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These noodles are soooo good. Very filling & worth the time & effort! Yum!

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I've made these cold noodles many times. My husband and I enjoy Chinese, Japanese, and Vietnamese food quite often, and here is a recipe I can make at home.
Pair these noodles with the chicken recipe from the same episode... YUMMM!

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The peanut butter masked any other flavor present in the dish, so essentially we were eating peanut butter noodles. Need to tweak that recipe.

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I, like another reviewer, could not get my blender to even mix this up. The recipe smelled really great until I put in the peanut butter. Half (or less would have been better. Way too thick and gloppy. Also, I used soba noodles, but at almost $5 for an 8 ounce package, I would use spaghetti, if I ever tried this again. Which I probably won't! I was disappointed.

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I just adore Taylor and his great work.

The recipe did not say if the noodles were 1lb raw weight or cooked so I default to raw, yes?

I used very commonly available pre-cooked Chinese Egg Noodles (Miki and all I need do is heat them through in hot water. The pack is 2lbs. cooked.

I found the recipe a bit bland no doubt because the Sriracha Hot Chilli called for was only 1tsp. I could easily go for 1/4 cup, but that may lead to calling the fire brigade for some ;

I upped the sesame oil and the soy to help increase the flavor. Also I thinned it out a good deal more 'til' it looked staw yellow. The cling was excellent, no drip! Also, less fat and calories that way too. I must state here that I make my own peanut butter in fresh batches and maybe commercial stuff is thinner. I don't know.

Bottom line: Needed more flavor.

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great recipe

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Easy & delicious!