Cold Noodles with Sesame Sauce

Friday May 16

This is a good summer dish when you've got scraps of leftover chicken (as, for example, the stuff strained and picked from the bones of Sunday's broth). As the original is from Szechuan, it's supposed to be spicy, but how much is your call.

First, boil up your noodles - usually we just use regular spaghetti - a little in advance. Cook them to taste, and then drain and rinse them immediately in cold water. If you do this in the evening, make it ice water until they're cool to the touch; if on the morning before the meal, put them in a bowl, toss them with a little oil (preferably sesame), and leave them in the fridge until you're ready for them. Actually, tossing with oil never hurts, even if you just cooked them.

Now mix up your sauce:
2 Tbsp. tahini
1 Tbsp. soy sauce
2 Tbsp. sesame oil
2 Tbsp. chili oil, or to taste
1 Tbsp. rice vinegar (can substitute white vinegar)
1 tsp. sugar
2 tsp. fresh ginger root, minced (we rub it on a microplane grater)
2 tsp. garlic, ditto
1 Tbsp. brewed tea, or water
salt to taste
Taste, and adjust seasonings to your preference. Toss noodles with sauce, taste and adjust again.

Top the platter of noodles with the aforementioned scraps of chicken, and any or all of the following: sliced cold boiled onions from said soup; scallions cut into thin shreds; chives; matchsticks of cucumber, red bell pepper, or carrots; bean sprouts; chopped cashews.