Cold Sesame Noodles With Sweet Peppers Recipe (2024)

I know it says salad, but I was home alone and wanted something quick and easy. I had everything in my fridge. I did make it a bit spicer and I didn't make the ginger juice, just used chopped ginger. I added fresh parsley and some chopped fresh basil. Ready in no time ate it warm. the next day I had the rest cold for lunch. Delicious. This could be a stand by I will use a lot.

To make ginger juice: I usually freeze my ginger root because I use so little at a time. Defrost and squeeze. There's your juice.

I used peanut butter instead of tahini, added a few more vegetables; julienned carrot, radish half moons. Also added some thinly sliced baked tofu to up the protein for a vegetarian main dish. Topped it off with crushed peanuts. A very good recipe and accommodating to revisions.

It may not be traditional, but breaking the noodles in half before cooking allows the vegetables to penetrate. Otherwise, you get a tangled mess of noodles with vegetables on the top and sides.

I love this- we add cucumbers for crunch and sometimes matchstick carrots or whatever needs using in the veggie drawer, my toddlers like crushed peanuts on top for extra crunch, and I have also topped with fried shaved garlic for a summer party and it was a hit! Cold shrimp w leftovers also toddler fave! I love flexible recipes like this:)

Added shiitake mushrooms sautéed with garlic, doubled the cucumber to the veggie mix. Used my garlic press to crush lots of ginger into the sauce. Cooked my soba noodles in my big (outdoor) crawfish pot to keep my kitchen cool.

I doubled the sauce as suggested by other reviewers. We ended up needing a little more than 1.5x the original amount. I subbed sriacha for chili oil and added about 1 tablespoon of sugar to mellow the saltiness. I added a good deal of lime juice. I threw in an assortment of toppings we had from the fridge - shiitake, sweet peppers, broccoli, and tofu. It was easy to put together and tasty. The instructions for udon worked well for me.

It may not be traditional, but breaking the noodles in half before cooking allows the vegetables to penetrate. Otherwise, you get a tangled mess of noodles with vegetables on the top and sides.

I forgot to add the ginger, didn't add the sesame oil, added hot water and hot pepper flakes. It was still excellent. used a package of pre-cooked rice noodles. added thinly sliced cucumbers, watercress and parsley.

Another outstanding recipe from Martha Rose Shulman! Agree with rpbg: Double the dressing and add to your liking. Regarding the cooking method: I yielded fantastic results for me. I wasn't paying 100% attention and added 2 cups instead of one cup of water each time it came to a boil..it worked beautifully. The noodles are soft, yet with a bit of bite and hold their texture over several days. This will be my go-to method for cooking soba!

Really delicious as written. I did find though, that after tossing the noodles in the dressing, much was left bare. So I made the dressing recipe again and added more. I suggest doubling the dressing recipe from the start, and if any happens to remain, the dressing is so good you'll find other uses for it with no problem. Also, for the seasoned rice vinegar I used a dark seasoned vinegar which I'd had on hand from a chinese grocery. It made a big difference over plain supermarket rice vinegar.

I weighed out the buckwheat soba noodles: 3 bunches were 9.6 oz., just shy of 3/4 lb. Cooked to perfection. Tossed with the veggies and sauce and added tofu. Chilled in the fridge. What emerged was a huge bland wad. Where to start with suggestions? Halve the noodles and cilantro, double the sauce, toss in more veggies, add lime and sambal oelek, maybe fish sauce. Doubt I'll make again. This was one of the worst NYT recipe fails I've experienced.

Great combination of flavors. I'll pass on the cucumber though. Too easily overpowers the sesame. Flash chilled the noodles with ice in water. Definitely prefer this cold. And it's more fused in flavor the next day.

I used peanut butter instead of tahini, added a few more vegetables; julienned carrot, radish half moons. Also added some thinly sliced baked tofu to up the protein for a vegetarian main dish. Topped it off with crushed peanuts. A very good recipe and accommodating to revisions.

We added shrimp to make this a meal with protein - quite tasty!

Serve with chilli oil on the side; for some tastes, it could use more

This method for cooking soba noodles left me with a clump of soggy noodles, totally useless. After beginning again and following the instructions on the package, the recipe was successful and enjoyed by a family gathering.