There is something truly singular about sitting on a porch in Somerville on a hot summer night, listening to the rustle of leaves bending to the warm evening breeze, carrying with it that faint scent of the promise of ocean. Between the salt and the sirens, the Somerville porch has, in my life, been the setting of the deepest conversations, of falling madly in love, of forming life-long friendships, and of figuring out where the heck I'm going in life (or trying to figure this out, with the help of some two buck Chuck). At 44 Hancock, my bedroom actually was the porch, converted in to a tiny, mostly windows, rickety box that felt like it was going to shake right off the house whenever a plane flew too low or any of my roommates got lucky. Also, none of the windows closed fully, so it was either hellishly cold or hellishly hot, depending on the season and your conception of damnation.
Cold noodles in sesame sauce is one of my favorite recipes--I made it for Tyler a few years back as one dish among many, in our standard, smorgasborgy, Tyler-and-Saee-style meals, and it's since become one of our favorites. The thick sweetness of the sauce and sharp crunch of the fresh onion pair impossibly well with the thoughtful languor of a Camberville eve, so I thought I'd post this recipe in anticipation of spending the end of summer back home, reconnecting with all the things I've loved and lost from the US. So here's a toast(ed sesame seed) to the porches of Somerville, and to the many long nights I look forward to spending on them again soon.
Prep Time: 5 mins
Cook time: 10 mins
Ingredients:
- 2 Tbsp sesame paste (Tahini could work here, in a pinch)
- 2 Tbsp creamy peanut butter
- 2 Tbsp Sesame oil
- 2 Tbsp rice vinegar
- 4 Tbsp soy sauce
- 3 Tbsp sugar
- Optional (3 teaspoons grated ginger)
For the noodles:
- 1lb (450g) Chinese egg noodles (though, any noodle will do. it's really just a conduit to eat the sauce)
- 2 teaspoons sesame oil
- green onions, sliced at an angle (I like to go heavy on these)
- cucumber, julienned
- 2 Tbsp toasted sesame seeds (I prefer black sesame seeds for contrast)
Instructions:
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Cook the noodles for about 5 minutes, until done but slightly chewy. Drain the noodles and rinse with cold water to stop the cooking. Shake off excess water and toss lightly with the 2 teaspoons sesame oil.
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While the noodles are hanging out, make the sauce! Whip together the 2 Tbsp sesame paste, 2 Tbsp peanut butter, 2Tbsp sesame oil, 2 Tbsp rice vinegar, 4 Tbsp soy sauce, and 3 Tbsp sugar until sugar dissolves and you're left with a creamy mess of delicious.
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Mix together sauce and noodles in parts, adding green onions and cucumber.
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Plate, and top with a few sprigs of cucumber, some green onion, and toasted sesame seeds.
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Pour yourself a lager and enjoy!