• Ingredients: 35
  • Serves: 6

Cold sesame egg noodles with fresh or dried ramen, rice vinegar, sesame paste, almond butter, or peanut butter, soy sauce, honey, dark sesame oil, or more chili-garlic sauce, scallions, trimmed and thinly sliced, springs fresh cilantro, stems trimmed.


Coffee rub:




  • 1 8-ounce bottle clam juice
  • 1 cup dry white wine
  • 1 12-ounce cod fillet, cut into 4 equal pcs.

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Bring a large pot of water to a boil over high heat. Cook the noodles until tender yet firm, about 2 minutes for fresh Chinese noodles, 10 seconds for fresh ramen, and 3 minutes for dried ramen.

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  2. Step 2 In a large bowl whisk together the vinegar, sesame paste, soy sauce, honey, sesame oil, and chili-garlic sauce until smooth.

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  3. Step 3 Add the noodles and toss well to distribute the sauce evenly throughout. Garnish with the scallions and cilantro and serve at room temperature or slightly chilled.

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