Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Cook the vermicelli noodles for less than 3 minutes until tender. Immediately drain and rinse with cold water to stop the cooking process completely. Ensure the noodles are stone cold.
- In a small saucepan, heat the vegetable oil over medium heat. Add the minced ginger and sauté for exactly 1 minute until fragrant.
- Reduce the heat to low and add sesame oil, butter, soy sauce, rice vinegar, sugar, and chili oil to the pan. Bring the mixture to a gentle simmer for about 30 seconds, then remove from heat.
- Whisk in the sesame oil and butter until smooth and glossy. Pour the warm sauce over the cold noodles in a non-reactive bowl. Add the sliced green onions and stir until every noodle is coated.
- Cover the bowl and refrigerate for a full 2 hours to let the flavors meld and the dish chill completely.
- When ready to serve, divide the noodles among bowls and sprinkle generously with toasted sesame seeds.
Nutrition
Notes
The key to perfect cold sesame noodles is ensuring the noodles are genuinely cold before adding the warm sauce. Don't rush the chilling time, as it's essential for flavor development. If the sauce seems too thick after chilling, thin it with a splash of warm water or extra sesame oil. For added heat, consider adding a pinch of red pepper flakes to the sauce.
