Chinese 15 min

Chinese Sesame Noodles

Name: Chinese Sesame Noodles
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb fresh Chinese egg noodles or thick spaghetti; 4 tablespoons tahini or Chinese sesame paste; 3 tablespoons soy sauce; 2 tablespoons black vinegar; 1 tablespoon sesame oil; 1 tablespoon chili oil; 1 tablespoon sugar; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/4 cup warm noodle cooking water; 1 cucumber, julienned; 2 green onions, sliced thin; 1/4 cup roasted peanuts, chopped; 1 tablespoon sesame seeds

vegetariandairy-freequickmeal-prep

Ingredientsfor 2

520

Cal

16g

Protein

68g

Carbs

22g

Fat

11 lb fresh Chinese egg noodles or thick spaghetti
24 tablespoons tahini or Chinese sesame paste
33 tablespoons soy sauce
42 tablespoons black vinegar
51 tablespoon sesame oil
61 tablespoon chili oil
71 tablespoon sugar
82 cloves garlic, minced
91 tablespoon fresh ginger, grated
101/4 cup warm noodle cooking water
111 cucumber, julienned
122 green onions, sliced thin
131/4 cup roasted peanuts, chopped
141 tablespoon sesame seeds

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Instructions

1
Cook noodles in boiling water until just cooked, about 3–4 minutes. Reserve 1/2 cup cooking water. Drain noodles and rinse under cold water — unlike most noodle dishes, cold rinsing is correct here as these are served at room temperature.
2
Whisk sesame paste, soy sauce, black vinegar, sesame oil, chili oil, sugar, garlic, and ginger. Add warm noodle water gradually until the sauce reaches a pourable, creamy consistency that will coat noodles.
3
Toss cold noodles with the sesame sauce, using tongs or your hands to ensure every strand is coated. The sauce should cling to the noodles without pooling at the bottom.
4
Divide into bowls. Arrange julienned cucumber on top. Scatter green onions, peanuts, and sesame seeds. Drizzle extra chili oil if desired. These noodles are equally good freshly made or after resting for 30 minutes, as the flavors meld.