Chilled Noodles With Tahini Dressing Recipes

Steps:

• Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use.
• Cook the noodles in the boiling water until tender but not mushy. When they're done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers.
• Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it's about the consistency of heavy cream; you will need 1/4 to 1/2 cup per serving; store as desired.
• When you're ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.

Steps:

• Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
• Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
• Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
• Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
• Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
• In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.

Steps:

• Heat oil, fennel seed, pepper flakes, garlic, Sichuan peppercorns and star anise (if using) in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to hear and see the garlic and spices frizzle and toast in the oil, 5 to 8 minutes. (Every stove is different and sometimes the low isn't as low as we'd like, so keep an eye on things; it may take less time.) Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and set aside.
• Meanwhile, cook noodles in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking. (If not using right away, spread onto a rimmed baking sheet and toss with a little canola oil to prevent sticking.)
• If serving the citrusy cabbage, place cabbage in a large bowl and season with salt and pepper. Add citrus juice and zest, tossing to coat. Let sit a few minutes to soften. Drizzle with olive oil before serving.
• If serving the tahini sauce, whisk tahini, garlic, lemon juice, sesame oil and 1/4 cup water in a small bowl until a creamy dressing forms. (Tahini thickness varies greatly from brand to brand; if you need more water to achieve a smooth, creamy dressing, add it by the teaspoonful until you get the desired texture.) Add herbs and season with salt, pepper and more lemon juice, if desired. Alternatively, place all ingredients and 1/4 cup water in the bowl of a food processor and process until a smooth, creamy dressing forms.
• If serving the lemony scallions, combine scallions, olive oil, lemon juice, lemon zest and soy sauce in a small bowl; season with salt and pepper and let sit for at least 5 minutes before serving.
• When ready to eat, toss noodles with vinegar and season with salt and pepper. Spoon chile oil over the noodles, tossing to coat; keep adding the oil until your noodles are evenly coated. (Keep in mind you have other sauces for the noodles, so you're just looking for them to be coated and sufficiently spicy.) Serve any additional chile oil alongside for personal spooning, with the cabbage and other sauces if you like. See the notes for adding more spicy things and blanched or roasted vegetables.