Sesame Noodles
With its nutty, savory sauce that has hints of sweetness and spiciness, this dish is always a crowd-pleaser.
Ingredients
- 4 tablespoons Chinese sesame paste (or unsalted natural peanut butter or tahini)
- 2 to 4 tablespoons warm water
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon maple syrup (or sugar)
- 2 teaspoons Chili Oil, or to taste (see recipe linked in the headnote)
- 1 teaspoon toasted sesame oil
- 1 teaspoon minced ginger
- 2 cloves garlic, grated
- 1/8 teaspoon freshly ground Sichuan peppercorns
- 1 pound (454 g) Handmade Noodles (see recipe linked in the headnote) or fresh wheat noodles or 9 ounces (255 g) dried wheat noodles
- 1 cucumber, julienned, for topping (optional)
- 1 carrot, julienned, for topping (optional)
- 4 radishes, julienned, for topping (optional)
- Toasted white sesame seeds, for garnishing
Instructions
- Place the sesame paste in a medium bowl and slowly add the warm water, a little at a time, stirring with a silicone spatula until the water is fully incorporated and a smooth paste forms.
- Add each liquid ingredient—the soy sauce, vinegar, maple syrup, chili oil, and sesame oil—one at a time, stirring to fully incorporate each ingredient before adding the next one.
- Add the ginger, garlic, and Sichuan pepper and stir to mix well. (You can make the sauce ahead of time and store it in an airtight container in the refrigerator for 2 to 3 days.)
- Boil the noodles according to the package instructions if not using handmade noodles. Strain in a colander and rinse under cold water to stop cooking. Strain well and transfer to individual serving bowls.
- Serve the noodles with the sauce on the side and toppings of your preference. Let everyone assemble their own bowls, adding their preferred toppings and stirring in a few spoonfuls of the sauce. Garnish with sesame seeds.
Notes
Excerpted from Chinese Homestyle: Everyday Plant-Based Recipes For Takeout, Dim Sum, Noodles & More by Maggie Zhu. Copyright © 2022 by Quarto Publishing Group USA Inc. Text and photography Copyright © 2022 Maggie Zhu.