Summer comes as a sudden burst in New York City, a gushing declaration of heat, humidity and sun. Like a blast of fireworks or a Memorial Day hibachi grill, the heat is suddenly on for the long haul — no more stalling, sputtering, or beating around the bush. “Coffee” becomes cold brew; shoes become sandals; parties become barbecues; ramen becomes chilled noodles. This is science, and who am I to fight it?
What do you do when it’s too hot to cook, but you only have vegetables that don’t work so great raw? You stir-fry them, and stick them in a fridge to cool down. It only takes a few seconds of cooking, promise. And they’ll taste great with cold, slippery noodles coated in sesame oil.
A lovely article in the New York Times Magazine last week that aimed to decode the recipe behind the perfect bowl of cold sesame noodles was all the excuse I needed to indulge you with another testament to my fondness for the dish. It’s an unconditional love that extends from the classic cold staple to a decidedly spicy variety that I like to prepare hot. Yes, hot. I’m not exactly sure how or when I learned to enjoy this dish, … Read More