November 27th, 2009 by Jihye Chang
I made this noodle for a party and many people wanted the recipe. It’s my variation on the Szechuanese Tan Tan Men and spicy cold noodle. You can vary the topping and the amount of seasoning according to your taste!
1) Cook the noodle:Thin Spaghetti noodle, cooked al dente and drained/ washed with cold water.
2) Prepare Topping: Cooked chicken, cooked tofu, peas, asparagus, red bell peppers, etc. (whatever you want!) Plus liberal dose of toasted white sesame seeds
3) Make the dressing - this is the basic proportion. You can alter the saltiness, spiciness, and the amount as you go. This can easily be doubled.
2 TB soy sauce - Kikkoman is good all purpose soy sauce. Also Sam-pyo soy sauce from Korean grocery stores is good
1 TB Creamy peanut butter
1 TB Peanut oil and 0.5 TB canola oil (or 1.5 TB canola oil, if you don’t have the peanut oil)
1 TB Chili sesame oil (less if you don’t want it too hot) – get Korean Chili sesame oil from CJ Baeksul or Haioreum brand/ or Japanese chili sesame oil from S&B
0.5 TB Asian toasted sesame oil – get any Japanese or Korean brand, not the unrefined sesame oil
2 TB Unseasoned rice vinegar - get any Japanese or Korean rice vinegar. Mitsukan is good and easy to find.
1 ts Sugar (or more)
2 TB thinly sliced green onion and 2 cloves garlic, minced+2 pinches of ginger powder or 0.5 ts of minced ginger
Mix all the sauce ingredients and taste/ adjust seasonings to your taste
4) Mix the noodle with 2/3 of the dressing and put the topping. Drizzle the dressing over and serve! (You may garnish the topping with crushed peanuts or more green onion slices.)