Taiwan-inspired meals
Kefir Sesame Noodles with Cucumber
Cool noodles in a creamy kefir sesame sauce are finished with crisp cucumber and scallions for a Taiwan-summer lunch.
Make it
Method
- Whisk the sesame paste, soy sauce, and black vinegar until smooth.
- Add the kefir in three portions, whisking smooth each time. Stir in the sesame oil and refrigerate.
- Cook the noodles according to the package until tender with a slight bite. Drain and rinse briefly under cool water.
- Shake off as much water as possible. Toss the noodles with the sauce until every strand is coated.
- Divide among four bowls. Add cucumber and scallions just before serving.
Drain before you dress
Sesame paste thickens the sauce and kefir adds tang. Shake the rinsed noodles dry before tossing; water left between the strands will dilute the sauce.
Store it
Serve after mixing. Refrigerate within 2 hours and use within 1 day. Sauce may be kept separately at 4°C or colder for up to 2 days.
Sesame paste is part of the flavour
Use unsweetened toasted sesame paste, stirred smooth in its jar. Peanut butter gives a different version and adds peanut as an allergen; tell anyone you are serving. This base also contains milk, wheat and usually soy.
Help the sauce cling to the noodles
Water left on the noodles can dilute the sauce. Drain and shake them well before tossing. If the sauce itself is stiff, whisk in 15 ml kefir and check again before adding more.