涼麵 Taiwanese cold sesame noodles

• 分量: 6-8 servings
• 調理時間: 20 minutes
• 総時間: 30 minutes

材料

Scale to 50% for “一斤油麵”

Noodles:

1.1 kg Oil Noodles (uncooked; page 363) or 540 g dried lo mein noodles (see Note)

1 tsp canola or soybean oil, divided

2 large eggs

1½ medium Japanese cucumbers or any seedless cucumber (150 g), cut into matchsticks

1½ large carrots (150 g), peeled and cut into matchsticks

Garlic Puree (optional; page 367)

Chili crisp, any brand (optional)

Sesame sauce:

½ cup plus 1 tablespoon (135 ml) water

½ cup (120 ml) soy sauce

½ cup (120 ml) rice vinegar

¼ pound (115 g) toasted sesame seeds (page 368)

¼ cup plus 1 tablespoon (60 g) white sugar

1 tablespoon toasted sesame oil, plus more if needed

¼ cup (30 g) unsalted roasted peanuts (page 368)

手順

Make the sesame sauce: In the blender, combine the water, soy sauce, rice vinegar, sesame seeds, sugar, and sesame oil, and process on high speed until completely creamy and smooth, about 1 minute. Add the peanuts, and blend until smooth again, about another 1 minute. If you prefer a runnier consistency, add more sesame oil to taste.

Make the noodles: Bring a medium pot of water to a rolling boil over high heat, and cook the Oil Noodles until al dente, 2 to 3 minutes. If using dried noodles, cook according to the package instructions. Prepare a large ice bath to the side. Drain the noodles in a colander, and transfer to an ice bath to cool down completely, about 20 seconds. Drain again, and drizzle ½ teaspoon of the oil over the noodles to coat. Toss to combine so they don't stick together. Set aside for later.

Cook the flat egg: In a small bowl, whisk the eggs and 1 tablespoon water. Strain the mixture through a fine-mesh sieve and into a clean bowl; this part is important and will make sure the egg comes out uniform and not clumpy.

Brush the remaining ½ teaspoon oil onto a nonstick frying pan over medium-low heat. When the pan is hot, pour in the egg mixture and tilt the pan so that the egg forms a thin and even film. Immediately cover the pan with a lid and cook for about 1 minute. Turn off the heat and wait until the egg completely solidifies, 30 seconds to 1 minute. When the egg is cool enough to handle, gently peel it off the frying pan with your fingers or chopsticks and place it on a cutting board.

Roll it into a burrito and cut it crosswise into thin ¼4-inch (6-mm) strips.

Serve: To serve, divide the noodles into serving plates. Neatly arrange some egg strips, sliced cucumbers, and sliced carrots on top of each serving. Dress with the sesame sauce and plop a bit of the garlic puree and chili crisp on top, if using. Stir the sauce into the noodles. Enjoy immediately or serve chilled.

メモ

From Made in Taiwan by Clarissa Wei

“These noodles are also very much a popular lunch staple. So popular, in fact, that you can buy them refrigerated and ready-to-eat at all convenience stores across the country.

There's a cold noodle vendor called Liu Mama's 劉媽媽麵館 up in Taipei that's open exclusively from 9:30 p.m. to 9:00 a.m. By virtue of their hours, they serve a distinct class of night owls who crave sesame-drenched noodles with scoops of julienned cucumbers. It sounds bland in comparison to the typical and perhaps more comforting repertoire of greasy late-night skewers, but there's something both fortifying and refreshing about finishing off a really late night with a large plate of cold noodles.”