Sesame Noodles
User Reviews
5
Sesame Noodles
Description
This Sesame Noodles recipe uses freshly cooked udon noodles as a base, prized for their light and bouncy texture. The sauce blends Chinese roasted sesame paste, fresh ginger and garlic, both light and optional dark soy sauces, agave nectar, Chinese black vinegar, toasted sesame oil, and chili-garlic sauce for a complex savory and slightly sweet profile with a gentle heat. The noodles are cooked and rinsed with cold water, then combined with the sauce. Additional ingredients like shelled edamame and one of several fresh vegetables (bell pepper, Napa cabbage, or cucumber) add variety and freshness. The dish is finished with roasted peanuts and sesame seeds for crunch, with optional chili oil or fresh chili slices for extra spice.
This combination delivers a flavorful noodle dish with pleasing textures and layers of flavor suitable as a main or side dish. Adjustments in noodle type and sauce ingredients accommodate availability and preferences.
The recipe notes provide guidance on ingredient substitutions and proportions for dried or alternative noodles and options to adjust sweetness and spiciness to taste.
Ingredients
- 1 bunch scallion top 1 inch trimmed and sliced on a bias
- 20 ounces (570g) udon noodles see Note 1 for substitutes, fresh
Sesame Sauce
- 2 teaspoons ginger freshly grated
- 3 cloves garlic grated or crushed with a press
- 3 to 3 ½ tablespoons (40 to 50g) Chinese roasted sesame paste (see note 2)
- 2 tablespoons Chinese light soy sauce (see note 3)
- ½ tablespoon dark soy sauce (optional; see note 4)
- ½ tablespoon agave nectar or organic cane sugar
- ½ tablespoon Chinese black vinegar (see note 5)
- 1 tablespoon sesame oil toasted
- 1 heaping tablespoon chili-garlic sauce see note 6, or sambal oelek
Protein
- 6 ounces (170g) edamame omit for a side dish; see note 7, shelled
- kosher salt as needed
Fresh Vegetable (pick one)
- 1 bell pepper thinly sliced, medium, red or orange
- A few handfuls of Napa cabbage or savoy cabbage, shredded
- A few handfuls of English cucumber finely diced
Finishing
- ¼ cup (35g) peanuts chopped (omit for nut-free, roasted
- 2 tablespoons white sesame seeds or black, roasted
- Chinese chili crisp optional, or chili oil
- fresh chili peppers sliced (optional, for spicy!
- A drizzle of sesame oil optional, toasted
Instructions
- Bring a large saucepan of water to a boil for the noodles.
- While the water is coming to a boil, add the sliced scallions to a bowl of cold water. Soak for 10 minutes, or while you prep the other ingredients (this helps mellow their pungency but you can skip it if you don’t mind that). Scoop out scallions with a slotted spoon and dry off with a towel.
- Make the sesame sauce. Stir together the ginger, garlic, sesame paste, both types of soy sauce, agave, Chinese black vinegar, toasted sesame oil, and chili-garlic sauce. Whisk well to combine, breaking up any clumps from the sesame paste.a. Taste, adding more agave or sesame paste as needed to balance the acidity as needed, or more chili sauce for more heat. The sauce will taste very concentrated right now but it’s going to coat a lot of noodles and mix-ins.
- Cook the noodles according to the package instructions. Before draining, scoop out some of the noodle cooking water and set aside.a. Drain and rinse the noodles under cold water until the noodles are cool. Return the noodles to the saucepan or a large serving bowl.b. If making the noodles ahead of time, toss them with a bit of sesame oil to prevent sticking.
- If using edamame, add it to a bowl and season with a few pinches of salt.
- In a large bowl, combine the sesame sauce and cooled noodles and toss to coat with tongs. If you are not using fresh udon noodles, add a bit of the reserved noodle water. This makes it easier for the sesame paste to cling to the noodles and prevents them from drying out. I use about 2 tablespoons of water to start.
- Add the drained scallions, vegetable of choice and seasoned edamame if using, sesame seeds, and peanuts. Toss again to combine.
- If desired, spoon a little Chinese chili crisp on top before serving. When serving leftovers, add a dash of vinegar or spoon of chili sauce, as desired to freshen up the flavors.
Notes
- Fresh udon noodles provide a light, bouncy texture but you can use other fresh or dried noodles with adjusted amounts.
- If Chinese sesame paste is unavailable, combine creamy unsweetened peanut butter and tahini as a substitute.
- Chinese light soy sauce can be replaced with regular soy sauce or tamari, adjusting saltiness accordingly.
- If dark soy sauce is missing, increase light soy sauce slightly as a replacement.
- Chinese black vinegar can be substituted with rice vinegar or Shaoxing wine, noting gluten content.
- Adjust chili sauce amount to control heat level from mild to spicy.
- Edamame adds protein for a main dish but can be omitted for a side; defrost or briefly boil frozen edamame before adding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 896mg | 37% |
| Potassium | 408mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 992IU | 20% |
| Vitamin C | 46mg | 51% |
| Calcium | 95mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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