Sesame Noodles
The core flavor of sesame noodles comes from roasted sesame seeds, ground into a paste. This paste is then combined with other ingredients like soy sauce, vinegar, and sometimes chili oil, to create the sauce.
There's a dizzying array of sesame noodle recipes, from American-Chinese takeout-style sesame noodles thickened with peanut butter and the deeply nutty and brilliantly spiced Taiwanese noodles found in local 7-Elevens to spicy Sichuan dandan noodles and soupier Chinese-Japanese tantan noodles. Sesame noodles are traditionally made with Chinese sesame paste (also known as zhimajiang), not peanut butter. While peanut butter can be used as a substitute (preferably a brand that contains only peanuts, i.e. no added oil, sugar or salt), especially in some Westernized versions, the authentic flavor profile comes from Chinese sesame paste. It has a rich, nutty, and slightly bitter flavor that is unique to toasted sesame seeds.
Some recipes also suggest using tahini as a substitute for sesame paste. Tahini is made from unroasted, or lightly roasted, sesame seeds, while Chinese sesame paste is made from roasted seeds, so the flavor will be slightly different.
The toppings suggested here are traditional and simple—sesame seeds, scallions, and cucumbers on the side for freshness and textural contrast—but feel free to get creative. Carrots are often seen in recipes.
Also see Chinese Takeout Sesame Noodles
Jane's Sesame Noodles
Jane's Note: I use the Sesame Noodles as a potato substitute . . . usually in the summer. I fix it on the weekend, then during the week I serve it with a grilled meat and a microwaved vegetable. Makes a really fast dinner. Like having potato or macaroni salad on hand. I also serve it hot sometimes.
1 box spaghetti
3 tablespoons soy sauce
3 tablespoons white vinegar
2 tablespoons sesame oil
1 teaspoon sugar
2 cloves garlic, minced
2 green onions, chopped
1 tablespoon sesame seeds, toasted
Cook spaghetti as directed on package label; drain.
In small bowl, blend all remaining ingredients except sesame seeds and toss with spaghetti. Sprinkle with sesame seeds and refrigerate until ready to serve.
Cold Sesame Noodles
from https://www.recipetineats.com/
Sesame Noodles tossed in a fabulous Asian Sesame Peanut Dressing! Terrific served at room temperature or warm, this is a great side dish. Or turn it into a complete meal by adding shredded veggies like carrots, cabbage and bean sprouts, and how about some shredded chicken too?
Cold Sesame noodles sauce is convenient and a great meal to have anytime but it is especially good during the hot summer months!
I like making Sesame Noodles with fresh rather than dried noodles. I find it works better because they are more slippery than dried noodles so the sauce coats the noodles evenly and it doesn’t suck up the dressing as much. Having said that though, this Sesame Noodles recipe is terrific made with virtually any type of noodles – fresh or dried.
Noodles:
500 g / 1 lb fresh egg noodles (Note 1)
3/4 cup green onions , finely sliced (scallions)
1 tbsp sesame seeds, plus more for garnish
2 – 3 tbsp crushed peanuts, optional, plus more for garnish
Sauce:
1 1/2 tbsp dark soy sauce (Note 2)
1 tbsp normal soy sauce (Note 2)
1 1/2 tbsp rice vinegar
2 tbsp sesame oil
2 tsp fresh grated ginger
1 garlic clove minced
2 tsp white sugar
2 tbsp peanut butter
1 tbsp Chinese sesame paste or tahini (Note 3)
2 tsp garlic chilli paste, like Sambal Oelak, or Sriracha (adjust to taste) (Note 4)
Cook noodles per packet directions. Drain then briefly rinse under tap to stop them sticking together.
Place Sauce ingredients in a bowl. Mix until smooth – microwave briefly if required to assist.
Place the noodles in a large bowl, add shallots, dressing, sesame seeds and peanuts if using. Toss well. Garnish with more sesame seeds. Serve warm or at room temperature.
Recipe Notes:
1. I use thin hokkien noodles from the refrigerator section of the supermarket i.e. fresh ones. Fresh is better than dried because they are more slippery, making them ideal to toss in this sort of dressing. Any fresh egg (yellow) noodles will be terrific for this Sesame Noodles.
However, it will also work with dried noodles or other types of noodles (e.g. rice noodles, even ramen!) except I don’t recommend vermicelli / glass noodles (too thin).
2. You can substitute all the soy sauce with all purpose or light soy sauce, or any combination of these two without dark soy sauce. DO NOT use just dark soy sauce – it will dominate the flavour way too much!
3. Chinese Sesame Paste does taste slightly different to Tahini (the Middle Eastern sesame paste used in hummus) but in all honesty, I doubt that any normal person could tell the difference in this recipe. Even if you don’t have either, just sub with more peanut butter. The noodles will still have terrific sesame flavour from the oil and seeds.
4. This is used mostly for a touch of spiciness so use any chilli sauce / paste that you want, or even some pepper or chilli flakes.
Servings: 6 – 8 as side
