Real Deal Sesame Noodles
User Reviews
5
Real Deal Sesame Noodles
Description
The dish uses wheat-based noodles cooked and rinsed to prevent sticking, served with a sauce formed by emulsifying Chinese sesame paste with water, soy sauce, Chinkiang vinegar, maple syrup, chili oil, sesame oil, minced ginger, grated garlic, and freshly ground Sichuan peppercorn powder. This blend yields a deeply savory sauce with a balance of nutty, tangy, sweet, spicy, and floral notes.
This cold or room-temperature preparation allows diners to customize their bowls with fresh, crisp toppings like thin cucumber strips or other vegetables, adding crunchy texture alongside chewy noodles coated in creamy, flavorful sauce. The chili oil can be adjusted per taste, ensuring approachable spice levels.
The recipe's flexible sauce proportions and noodle types accommodate varying ingredient availability and preferences, and the sauce can be made in advance for convenience. This makes it a versatile noodle dish suitable for multiple occasions and tastes.
Ingredients
- 9 oz wheat noodles or 1 pound (450 g) fresh wheat noodles (*Footnote 1, dried
Sauce
- 1/4 cup Chinese sesame paste (or unsalted natural peanut butter)
- 2 to 4 tablespoons water warm
- 2 tablespoons soy sauce or soy sauce, light
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon maple syrup (or sugar)
- 2 teaspoons Chili oil or to taste) (*Footnote 2, homemade
- 1 teaspoon sesame oil
- 1 teaspoon ginger , minced
- 2 cloves garlic , grated
- 1/8 teaspoon Sichuan peppercorn freshly ground powder
Topping options
- cucumber , cut into thin strips (carrot and / or radish)
- sesame seed toasted, for garnish
Instructions
- Add Chinese sesame paste to a medium size bowl and slowly add 2 tablespoons water, a little at a time. Stir with a spatula until the water is fully incorporated and it forms a smooth paste.
- One liquid ingredient at a time, add light soy sauce, Chinkiang vinegar, maple syrup, chili oil, and sesame oil, fully stir to incooperate each ingredient before adding the next one.
- Add the ginger, garlic, and Sichuan peppercorn powder. Stir to mix well. You can make the sauce ahead of time and store it in the fridge for 2 to 3 days.
- Boil noodles according to instructions. Transfer cooked noodles into a colander, rinse with tap water to stop the cooking. Drain well and transfer to small serving bowls.
- Serve the noodles with the sauce on the side with toppings of your preference.
- To eat, assemble your own bowl with any toppings you prefer, add a few spoonsful of the sauce. Mix and enjoy.
Notes
- Chinese sesame paste can be substituted with natural peanut butter if needed.
- The chili oil adds fragrance and umami but can be served separately to control spiciness.
- Lo mein, udon, or somen noodles work as alternatives to wheat noodles with good results.
- Sauce quantities can be adjusted depending on chosen toppings, noodles, and personal preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 166kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2.8g | 6% |
| Fat | 7.2g | 11% |
| Saturated Fat | 1.1g | 6% |
| Sodium | 948mg | 40% |
| Potassium | 481mg | 10% |
| Fiber | 2.6g | 10% |
| Sugar | 14.5g | 29% |
| Calcium | 5mg | 1% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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