As the weather grows warmer, a dish of cold noodles will be your go-to. Tender and chewy long life noodles are irresistible tossed with ginger, sesame, and a delectable soy-tahini peanut sauce—and in Chinese tradition, these leggy strands are thought to signify good luck and longevity to boot. Refreshing cucumbers add perfect crunch, while lightly charred bell pepper lends a bit of smoky flavor.
When working with a large amount of noodles, use tongs to really toss them with the sauce several times until they’re completely coated.
1⁄2 ounces ginger
1 red bell pepper
1 English cucumber
1 pound long life noodles
2 tablespoons sesame oil, divided
1⁄4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons tahini paste
1 1/4 tablespoons peanut butter
1 teaspoon agave
1 teaspoon gochujang
10″ large pot
10″ medium pan
1. Prepare Ingredients
Bring a large pot of water to a boil over high heat. Trim and discard skin of ginger and mince. Rinse bell pepper and halve lengthwise, discarding seeds. Thinly slice lengthwise. Rinse cucumber, halve lengthwise, and thinly slice crosswise.
2. Cook Long Life Noodles
Add salt generously to pot of boiling water. Stir in long life noodles and cook until tender but still chewy, 2-3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking.
3. Sauté Bell Pepper
Heat 1⁄2 tablespoon sesame oil in a medium pan over medium-high heat. When oil is shimmering, add bell pepper. Season with 1⁄4 teaspoon kosher salt and sauté, stirring, until tender and browning in spots, about 5 minutes. Remove pan from heat.
4. Make Dressing
While bell pepper sautés, in a bowl large enough for all the noodles, whisk together soy sauce, rice wine vinegar, tahini paste, peanut butter, agave, ginger, remaining sesame oil, and as much gochujang as desired (it’s spicy!).