My take on Sesame Noodles. These super easy sesame noodles are a healthy and totally plant-based recipe you can eat hot or cold, for a quick and delicious weeknight meal! Sesame noodles, or ma jiang mian (麻酱面) are a Shanghainese classic. A delicious weeknight or lunchtime meal to enjoy Just remember to adjust the levels of salt accordingly.
Here's the popular black sesame flavor served with For COLD dan dan noodles, soak the noodles in iced water until chilled and drain completely. Transfer the noodles to a large bowl and pour in the. This easy sesame noodles recipe is packed with flavor, quicker than takeout and better for you, too. You can have My take on Sesame Noodles using 12 ingredients and 5 steps. Here is how you achieve it.
Ingredients of My take on Sesame Noodles
You need 500 gr of buckwheat noodles (1lb).
Prepare 2 tbsp of sesame oil.
It’s 3 1/2 tbsp of soy sauce.
You need 2 tbsp of rice vinegar.
You need 1 tbsp of yuzu paste.
Prepare 1 tbsp of peanut butter (I made my own, but any smooth one will do).
It’s 1 tbsp of brown sugar (turbinado works fine).
You need 1 tbsp of grated ginger.
You need 2 of garlic cloves, minced.
You need 2 tsp of gochujang (Korean red chilli paste), go easy on this one if you prefer a not-so-spicy dish; me, I love the kick!.
It’s 1/2 of cucumber.
Prepare 1/4 cup of roasted peanuts.
Add tofu, shrimp, chicken or beef if you like. Just as easy, just as delicious, and really great for a change: this easy sesame noodles recipe. Asian Noodle Salad tossed with a wickedly delicious dressing that's creamy, peanutty, with a hint of sesame, tang of lime and mild hit of chilli. This noodle salad is the sort of thing I used to take into work for lunch back in my corporate days.
My take on Sesame Noodles step by step
Heat a large pot of water until it boils. In the meantime: peel and cut the cucumber in julienne sticks (approx. 2.5 – 3 inch long, 1/8 inch wide & high). Also, chop the peanuts coarsely (pulse once or twice in a food processor is the easiest way, but be careful: don't turn them to flour!).
Once the water boils, add the noodles and cook for 5 minutes or al dente (be careful not to overcook them!). While the noodles cook: combine oil, soy sauce, vinegar, yuzu paste, peanut butter, sugar, ginger, garlic and gochujang in a small bowl. Whisk until smooth and silky..
Drain the noodles and rinse them in cold water until they are at room temperature..
Combine the noodles and the sauce and toss until well coated..
Serve in bowls and garnish with the cucumbers and the chopped peanuts. Enjoy!.
I was never a sandwich gal. Dig into these delicious Chinese sesame noodles, which are reminiscent of Thai peanut sauce dishes. You can find most of the ingredients in your pantry. These Sesame Noodles are inexpensive to made a HUGE bowlful of as well (double the recipe) and the leftovers (if there are any) are just as delicious as the day you made them. I always make extra and set aside a bowl of it in our fridge for us the next day, however the noodle-obsessed man I live with.