Dear Sam Sifton,
You are the best person ever.
I just made his cold sesame noodles and then I died because they were SO GOOD and I was SO EXCITED THAT I MADE SOMETHING THAT TASTES GOOD. I AM GOING TO EAT THESE NONSTOP FOREVER.
Anyway, so it is ridiculously hot in New York these days and I decided I should try making cold sesame noodles, even though I’ve never actually eaten them. After extensive research I settled on this recipe, mostly because I love Sam Sifton (ah, the roller coaster of emotions when he was appointed restaurant critic, and then again when he stopped being the restaurant critic).
To go with them, I decided on an Asian-ish vegetable stir-fry with tofu. The stir-fry was made up; I figured it should involve snap peas, because I love snap peas, and baby bok choy. I also bought scallions and then discovered they weren’t in the sesame noodle recipe, so I included them in the stir fry. For the bok choy, I cut the ends off and then just sliced them; I broke up the stems a bit more so I wouldn’t have huge bites of them. (See note below.) For the snap peas, I de-stringed them—you just pull the little string thingy and they sort of unzip; it’s very satisfying—and broke them in half.
I stir-fried the baby bok choy, scallions, and snap peas with garlic, ginger, and a little soy sauce and toasted sesame oil (not enough of either, actually). I pan-fried the tofu until golden. For some reason I thought it would mingle with the vegetables, which would impart their flavor to it; but then I just ate it plain, which was sort of gross, but serviceable, I guess.