A takeout favorite gets a fresh upgrade.
This recipe from Dinner: Changing the Game takes a classic—the rich, nutty cold sesame noodles that are such a beloved favorite restaurant dish—and marries it with a boldly spiced celery salad. When you pile the cold, crunchy celery salad onto the noodles, the recipe feels exciting and new.
- 1 teaspoon Sichuan peppercorns or regular peppercorns, coarsely crushed
- 2 teaspoons toasted sesame oil
- 4 celery stalks, thinly sliced (1½ cups)
- 3 tablespoons thinly sliced scallions, white and green parts
- 2 tablespoons chopped fresh cilantro leaves
- 1½ teaspoons rice vinegar
- ¼ teaspoon kosher salt
FOR THE NOODLES
- 2 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons Chinese sesame paste
- 1 tablespoon smooth or chunky peanut butter
- 2 teaspoons dark brown sugar
- 2 teaspoons chile garlic paste
- 2 garlic cloves, grated
- 1 one-inch piece fresh ginger, peeled and finely grated
- 1 pound Chinese egg noodles or spaghetti, cooked according to the package instructions
- Sesame seeds, as needed
- Prepare the salad: Heat the peppercorns in a dry 8-inch skillet over medium heat until fragrant. Stir in the sesame oil, and remove from the heat.
- In a large bowl, toss together the celery, scallions, cilantro, vinegar, salt, and peppercorn sesame oil.
- Prepare the noodles: In a large bowl, whisk together the sesame oil, soy sauce, vinegar, sesame paste, peanut butter, brown sugar, chile garlic paste, garlic, and ginger. Toss in the noodles and the sesame seeds.