Oh I like this. I’ve made ginger scallion sauce and chili oil and put them both on noodles, but never thought of merging them. I especially like the idea of using the green parts of the scallion as garnish. Must try this!
I too am in agreement that Bon Appetit had lost it’s way. As a 40 year subscriber I have seen it change and evolve-but the latest go around put me on edge. It does appear to now to be settling down and less about the hip, cool and starstruck and more about good food. These noodles look so good and a wonderful do ahead summertime meal that could be served at room temp.
After my utter disgust at Bon Appetit following the changing of the guard, I recently fell for a nearly-free offer to resubscribe. I felt a little dirty leafing through the first issue to arrive after my BA break, but was also pleasantly surprised at the soft shift in tone. I still like Saveur better, and even Food & Wine, but at least I don’t feel yucky liking BA again.
Tim, feel free to pass on your cold noodle research findings and improvements any time! We’ll be making this around here a lot this summer too.
“I hate when recipes only use a portion of the box.” – I hear ya bro, me too! A tip, Barilla makes a ‘healthier’ pasta, Barilla Plus, that I really like, and it comes in 14.5 oz size boxes! A little closer. I’m thinking their angel hair would be PERFECT here…don’t be scared, I don’t eat the Barilla Plus ’cause it’s healthy, I’ve come to truly prefer the taste.
I made these with sichuan peppers and I just want to check – was it a fresh pepper that you used (suggested by your instruction of chopping), or sichuan peppercorns? I used peppercorns and it tasted terrible, we had to throw it out. Boyfriend usually eats everything. :(
I’m constantly making fun of BA with a mutual friend of ours, Tim, but I can’t get around the fact that I tear several recipes out every month, and actually make them too. Beautiful photos these days, and yes, great recipes!
HOWEVER, I did have a major fail. I made the Thai noodle soup that was on the cover of their soup issue a few months back, and I followed the recipe to a T except I couldn’t find Chinese egg noodles at the store. So I used Thai rice noodles. Well those dang rice nooles absorbed EVERY LAST DROP OF LIQUID. We ate the “soup” with forks. True story!
Have you tried the Spicy Sesame Noodles with Chopped Peanuts & Thai Basil, from Bon Appetit, July 2007? I forgot about it until I saw your photo. No peanut butter, less oil, lots of green onions. I thought it was all the right stuff.
I enjoy reading your blog and share your enthusiasm for food and cooking. I, too, read BA and saw this but didn’t really get excited until I saw your posting. Yesterday, we grilled up flanken cut short ribs marinated in apple juice and garlic, the sesame noodles, a napa cabbage salad with cilantro, and quick tumeric pickles. It was f’ing delicious, not to mention made for a gorgeous table. My one little addition to your readers would be to clarify that the “peppers” are peppercorns and might not be labeled as such in the market. The market down the street from where we live had some, but labeled as “dried prickly ash”. Had I not asked someone in the shop, I would have never known that those were what I was looking for. Finally, I visited Chicago for the first time last fall and thanks to your blog dined at the Purple Pig. It was a fun experience, in the warm late afternoon, to sit and sip wine and try marrow spread on toast for the first time.
Love the recipe..will def give it a try. I know the Japanese eat their Soba noodles cold. They dip it in light soya sauce mixed with wasabi. It’s one of my favs when I’m dining at a Japanese restaurant. Goes well with some chopped garlic and lots of Sashimi :)
Have made these a couple of times and am grateful that you highlighted this from BA. Great recipe! Have added shredded carrots and cilantro to the mix and left the noodles warm before letting them soak the sauce and cool down, making it almost like Burmese noodles. Thanks!
So I didn’t quite make these noodles for lunch today–no sichuan pepper on hand–but this was the first time I’d added tahini to a cold-noodle marinade. It’s a great addition! I’ll be doing it a lot more this summer!
I make a version of this, with soba noodles (buckwheat noodles which take 4 minutes to cook, before being plunged into cold water). I add sesame oil, chili oil, ground szechuan peppercorns, cilantro and scallions. Love your blog.