Sesame and Truffle Noodles
Plate made by Heath Ceramics.
Road trip recipe log #3: everyone knows I love noodles of all shapes and sizes. I don’t discriminate and am an equal opportunity pastaholic. Cold noodle recipes have been something I’ve been experimenting with a lot recently. My friend, Melany, made a great point: pasta salads are the best because you can tell yourself you ate salad. I couldn’t agree more. Here, you have Sesame & Truffle Noodles, which is savory and full of umami goodness. It's highly addictive, and honestly, I’ve tried these cold, room temperature, and hot — great for a road trip, picnic, or pot luck!
Ingredients:
1 pound of fresh Asian egg noodles (this could work with angel hair pasta too)
2 tablespoons low-sodium soy sauce
2 teaspoons grated ginger
2 tablespoons sesame oil
4 teaspoons truffle paté (I get this one from Whole Foods or Amazon)
2 tablespoons truffle oil
1/2 teaspoon truffle salt
1 teaspoon sesame seeds
Cilantro leaves (for garnish)
Steps:
Heat up a pot of boiling water. While that’s heating up, make the dressing.
In a medium bowl, combine the soy sauce, grated ginger, and sesame oil. Whisk together until it’s emulsified and thickened. Set bowl aside.
Drop the Asian egg noodles into the boiling water. Note: you don’t want these mushy, so make sure you cook until until cooked and warmed through. Drain thoroughly and immediately toss with the dressing in the bowl. Chill in the refrigerator for about 1 hour, tossing half way to make sure noodles are loose.
When the noodles have chilled, toss in the truffle paté so that each noodle is coated. In a small bowl, whisk together the truffle oil and truffle salt. Add to the noodles along with the sesame seeds for another toss. Garnish with cilantro leaves.
Serve cold, room temperature, or warmed up for minute in the microwave. Whatever floats your boat!
