I’m a fan of sesame noodles and I have many different recipes for them. I’ll start off with this recipe – it’s versatile, as well as delicious, served warm or cold!
It’s versatile because you can serve prepare it exactly as the instructions below direct and serve it as a side, or you can add grilled shrimp, bite-size chicken pieces or other ingredients to make it the main dish. It’s also delicious sprinkled with fresh, chopped cilantro.
This recipe calls for Chinese sesame paste which I could not find in my grocery store. They did have Tahini which is a middle eastern sesame paste and it would have worked beautifully too. However, not wanting to purchase an entire jar when I needed only 2 Tbsp., I substituted Hummus which is made from Tahini (and which we eat a lot of in our house) and it worked perfectly.
Also – I can’t get fresh Chinese egg noodles so I always sub fresh fettuccine and it works great every time!
Takeout- Style Sesame Noodle Recipe (adapted from NYTimes.com, 2007 and recommended by friends at Eat.At/swap)
- 1 lb. Chinese egg noodles or fresh fettuccine
- 2 Tbsp. sesame oil, plus a splash
- 3 1/2 Tbsp. soy sauce
- 2 Tbsp. Chinese rice vinegar
- 2 Tbsp. Chinese sesame paste (or Tahini or Hummus)
- 1 to 1 1/2 Tbsp. sugar
- 1 Tbsp. smooth peanut butter
- 1 tbsp. finely grated ginger
- 2 tsp. minced garlic
- 2 tsp. chili-garlic paste, or to taste (found in the Asian cooking section of your grocery store)
- half a cucumber, peeled, seeded and cut into small dice
- 1/4 cup chopped, roasted peanuts
- Bring a large pot of water to a boil. Add noodles and cook until barely tender, according to package directions. If serving cold drain, rinse with cold water and toss with splash of sesame oil and the proceed to #2 below*. If serving warm, drain and toss with a splash of sesame oil.
- In a medium bowl, whisk together the remaining 2 Tbsp. of sesame oil, the soy cause, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
- Pour the sauce over the noodles and toss. Transfer to a serving dish and garnish with cucumber and peanuts.
* Alternatively you can make it as if serving it warm and instead of serving it immediately let it cool to room temperature and the refrigerate until ready to use.