If Achilles had ever cooked, I’m convinced noodles would have been his heel.
Getting noodles — especially Asian-style noodles — just right has always been a bit of a mystery to me. In fact, nailing the consistency of noodles — just a smidge over al dente — is so daunting that I tend to avoid making pad thais and Southeast Asian mee gorengs at home. (My first pad thai attempt years ago, after all, resulted in me using chopsticks to pull apart gummy ropes of noodles that had been welded together into a mound. I’ve never tried to make this dish again.)
After a recent lunch at a Sichuan restaurant in New York where I had a fiery and ginger-speckled dish of spicy chilled sesame noodles, however, I simply couldn’t stop thinking about them.
So when my Let’s Lunch group of bloggers around the world who gather for a monthly lunch date suggested making cold entrees for August, I decided to get back on that horse …