Sesame Noodles -- Tyler Florence Fridays

I just found out about Tyler Florence Fridays -- a really fun new group started by Deb of Kahakai Kitchen , Megan of My Baking Adventures , and Natashya of Living in the Kitchen with Puppies where you get to pick any Tyler Florence recipe you'd like and give it a go! What a wonderful chance (or nudge) to try some of Tyler's recipes that sound or look so good on the show and you've been wanting to make but just haven't gotten around to.


For the first TFF I picked Tyler's Cold Sesame Noodles, a recipe that caught my eye on the footnetwork website, and sounded so yummy! I ended up serving it warm, I know, it's supposed to be cold, but I like it warm a little better :) This ended up being a great easy recipe with on hand ingredients, just perfect! I loved the flavor combo but would probably up the chili sauce next time. This is a great base for sesame noodles and would be wonderful with a veggie tofu stir fry. As is it made a fine little lunch nibble, and it is kid friendly, yay! The kids thought I was making Sesame Street noodles, ha!

Don't you just love the little shinkansen chopsticks from Japan? I borrowed my son's chopstick set for this noodle photo shoot, isn't it adorable? You could say I have a little weakness for cute kiddie tableware -- I'm always seeing a new little plate set or silverware set for the kiddos and have way too many. And I'm sure you noticed that beautiful placemat, guess where that is from? It was part of my Blogging By Mail package from the very sweet Shaheen at Ambrosia -- just a peak at my wonderful package from India!! I will share more of it later, don't worry. I just got it last Wednesday and was so surprised to see my mail lady with a special delivery from overseas. Thank you, Shaheen!

Cold Sesame Noodles -- Tyler Florence

1 pound Chinese egg noodles or spaghetti
Kosher salt
1 (1-inch) piece fresh ginger, peeled and chopped
3 cloves garlic, smashed
2 tablespoons light brown sugar
1 cup creamy peanut butter
3 tablespoons rice wine vinegar
3 tablespoons low-sodium soy sauce
1 teaspoon red chili sauce (recommended: Sriracha Hot Chili Sauce)
1 tablespoon toasted sesame oil
6 tablespoons water
2 scallions, sliced thin
1 tablespoon toasted sesame seeds, for garnish
Fresh cilantro leaves, for garnish

Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl.

In a blender, add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water. Process until the mixture is smooth. Put the blender jar into the refrigerator and let it chill for about 1/2 hour. Pour the peanut sauce over the noodles and toss until well coated. Serve garnished with the scallions, sesame seeds, and cilantro.