Chinese Cold Noodle Salad with Sesame Dressing

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Chinese Cold Noodle Salad with Sesame Dressing
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An ideal meal for a hot summer's day.

Toasted sesame paste also helps emulsify the dressing into a velvety sauce.

Chilling the noodles in the refrigerator without rinsing them preserves their surface starch so that the sauce clings to them once dressed. There's a dizzying array of sesame noodle recipes, from American-Chinese takeout-style sesame noodles thickened with peanut butter and the deeply nutty and brilliantly spiced Taiwanese noodles found in local 7-Elevens to spicy Sichuan dandan noodles and soupier Chinese-Japanese tantan noodles.my all-purpose Chinese vinaigrette, a wide range of vegetable and meat dishes that are served chilled and dressed.

The key ingredients in my all-purpose Chinese dressing are soy sauce, a homemade aromatic oil, vinegar, and sugar, in a ratio by volume of 3:3:1:1, respectively. To alter that basic formula for these sesame noodles, I took the oil component and split it so that it's one part homemade aromatic oil and two parts toasted sesame oil. Then I whisk in some sesame paste, first dissolved in warm water, to bulk up the sesame flavor and create a creamier, emulsified sauce.

The toppings suggested here are traditional and simple—sesame seeds, cucumbers, and scallions for freshness and textural contrast—but feel free to get creative.

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