Despite our president’s suspicion that global warming is a hoax, all-time high temperatures are being recorded across the world, from Denver to Montreal to Scotland to Oman to Pakistan. Temperatures in Northern Siberia have been soaring 40 degrees above normal. As I write this, the temperature outside is 96 degrees. On days like these, I like to chill out with cold noodle dishes.

Though I dearly love wheat-based noodles and pastas, both my health and waistline have improved since I eliminated them from my diet. As a healthier alternative, I have become quite fond of noodles and pastas made from buckwheat flour. Buckwheat is actually a fruit seed related to sorrel and rhubarb, rather than a wheat grain, and is therefore gluten-free. (Some buckwheat noodles are made with a combination buckwheat and wheat flour, so check your ingredients if you are gluten-intolerant).

COLD SESAME PEANUT NOODLES

Servings: 6–8 This has been one of my family’s go-to dishes for summer picnics and potlucks. When I prepare these Chinese-inspired noodles to take to a music festival, I boil the noodles ahead of time, and after they are cooked, I toss them with sesame oil to prevent sticking. I make up the sauce in a jar or a plastic container. The pre-cooked noodles transport easily in a gallon resealable food storage bag.

Before serving, I add the sauce to the bag with the noodles to combine.

• 1 lb. buckwheat spaghetti, linguini or fettuccini

• ¼ c. toasted sesame seeds, white or black

• ¼ c. smooth, natural peanut butter

• 6 T. sesame oil

• 3 T. soy sauce (or tamari if you are avoiding gluten)

• 1-2 T. Chinese chili oil, or to taste

• 4 T. seasoned rice wine vinegar

• 1 T. maple syrup

• Fresh cilantro for garnish Combine half the sesame seeds, the peanut butter, half the sesame oil, the soy sauce, chili oil, rice wine vinegar and maple syrup in a mixing bowl.

Cook the noodles in boiling, salted water until barely tender.

Drain noodles in a colander, rinse under cold water to stop cooking and drain.

Toss noodles with the remaining sesame oil, then add to the bowl and toss to combine well. Let cool to room temperature.

Garnish with the remaining sesame seeds and cilantro.

JAENGBAN GUKSU (Korean cold noodles and vegetables)

Servings: 2-3 Cold noodle dishes are very popular in Korea during the hot summer. Jaengban guksu is a cold noodle dish served in a large platter with lots of fresh vegetables. Jaengban means a large platter or tray and guksu means noodles. It’s usually for more than one serving and is meant to be shared at the table. Each person serves himself from the platter, just like taking a portion of salad from a salad bowl.

• 6 oz. buckwheat soba noodles

• 1 English cucumber, cut into 3-inch strips

• 1 medium carrot, cut into 3-inch strips

• 3-4 red cabbage leaves, cut into 3-inch strips

• 3-4 Romaine lettuce leaves, cut into 3-inch strips

• 1/2 green bell pepper, cut into 3-inch strips

• 1/2 red bell peppers, cut into 3-inch strips

• 1 stalk celery, cut into 3-inch strips

• 8 green onions, cut into 3-inch lengths and split long ways

Sauce:

• 3 T. soy sauce

• 2-3 T. Korean red chili pepper flakes (gochugaru) (adjust to taste)

• 2 T. maple syrup

• 3 T. orange juice

• 2 T. white vinegar (adjust to taste)

• 1 T. hot Chinese mustard powder mixed with 2 tsp. water (optional)

• 1 T. minced garlic

• 1 T. sesame oil

• 1 T. sesame seeds

• ¼ tsp. black pepper Mix all sauce ingredients and refrigerate.

Prepare the vegetables and keep them cool in the refrigerator or in ice water (drain well before using).

Bring a medium pot of unsalted water to a boil. Cook noodles until barely tender (about 5 minutes).

Drain in a colander, rinse under cold water to stop cooking and drain.

Make two or three mounds and chill in ice water.

When ready to serve, drain the mounds in a colander. Place the noodles in the middle of a large platter and arrange the cold vegetables around the noodles.

Serve with sauce on the side.

MINT AND GREEN ONION SOBA NOODLES

Servings: 2-4 as main dish or 6 as side dish This is an Americanized adaptation of a Japanese cold soba noodle dish. It comes together very quickly, so it’s a great recipe for a weekday lunch or dinner.

I like to serve it alongside grilled skirt steak or salmon.

• ¾ lb. buckwheat soba noodles

• 1/3 c. unseasoned rice vinegar

• 1 T. vegetable oil

• 1 T. soy sauce (or tamari if you are avoiding gluten)

• 1 ¼ tsp. of sugar

• ¾ tsp. salt

• ½ c. fresh chopped mint

• 1 ½ bunches thinly-sliced green onions Bring a medium pot of unsalted water to a boil.

Cook noodles until barely tender (about 5 minutes).

Drain in a colander, rinse under cold water to stop cooking and drain.

Mix together vinegar, oil, soy sauce or tamari, sugar and salt in a small bowl and stir until sugar and salt are dissolved.

Toss the drained noodles with the dressing and top with the mint and scallions.

Contact Peter Glatz at [email protected]