Cold Sesame Noodles and Green Beans

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The very first meal Mike ever cooked me was an Asian-esque plate of cold sesame noodles and seared portobello mushrooms. I thought this was incredibly innovational and cool – I mean, cold noodles? I’d never heard of such a thing. It was delicious, too. Needless to say, he’d definitely passed the test.

Cold noodles really is a brilliant concept in the summer. Well, anytime of the year – but especially when it’s hot outside. The sauce is packed with flavors and can be tossed with cold or warm noodles alike, but doing it with warm will make it easier. You can then just let the noodles cool off afterwards. The fact that you eat them cold also makes this an excellent prep-ahead type of deal.

Our garden is spitting out green beans at a remarkable rate right now, and we down heaps of them each and every night. Some will of course be blanched and put in the freezer for the winter as well. And in all honesty, we mostly prepare them in the simplest way possible – blanched with a drizzle of olive oil, a squirt of lemon juice and a pinch of salt on top. In this recipe, however, we’ve found a new favorite. Sauteed instead of blanched, and with pantry-type add-ins such as soy sauce, sesame oil, garlic and sesame seeds. Paired with the noodles, this is a super-easy yet quite sophisticated dinner plate to serve, and we’ve already had it plenty of times this summer. Hope you will too!

Serves 4-6

Sesame Noodles

500 g Asian noodles
2 tbsp tahini
2 tbsp peanut butter
2 cloves garlic, minced
1 1/2 tbsp ginger, grated
4 tbsp soy sauce
2 tbsp sesame oil
2 tbsp apple cider vinegar
1 tbsp sugar
1 tsp sambal oelek
3 tbsp chives, chopped (optional)

Green Beans

500 g green beans
1 tbsp canola oil
2 tsp sesame oil
3 cloves garlic, minced
1 tsp soy sauce
1 tbsp sesame seeds

  1. Cook the noodles according to package instructions. Drain and place in a large bowl, or back into the pot.
  2. As the noodles are cooking, whisk together tahini, peanut butter, garlic, ginger, soy sauce, sesame oil, apple cider vinegar, sugar and sambal oelek in a bowl.
  3. When the noodles are done, toss them with the sauce, making sure to get an even coat (using kitchen tongs is the simplest). Set aside to cool off, and then place in the fridge.
  4. Prepare the green beans by heating up canola oil in a pan over medium heat and then adding in the beans. Sauté – while stirring every so often – for about 10 min or until beans are just about done. Stir in garlic and sesame oil and cook for 1 additional minute. Then remove the pan from the heat, and stir in soy sauce and sesame seeds.
  5. Serve cold (or room temperature) noodles with a generous sprinkle of chives on top and green beans on the side in large bowls. Enjoy!

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