Today, let’s make Sesame Noodles, one of the simplest and easiest noodle dishes in the world. Just because I said it’s super easy to make, some of you might be thinking, “That doesn’t taste good.” but don’t worry about it! Taking a lot more time and effort doesn’t always mean it’s tastier. Let me prove it to you with this dish.
SESAME NOODLES (2-3 servings)
Ingredients:
- 2 green onions
- 2 cloves garlic
- 1 small knob of ginger
- 1 cucumber
- Handful of cilantro (optional)
- 3 tbsp toasted sesame seeds
- 2 servings Taiwanese knife-sliced noodles, about 8 oz (220g) (or any noodles)
- Soft-Boiled Eggs (optional), to serve
Sauce:
- 2 tbsp Chinese sesame paste (or peanut butter)
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tbsp Chinese black vinegar (or white vinegar)
- 1 tsp sugar
- 1/2 tbsp chicken bouillon powder
- 2 tbsp chili oil
- 2 cloves garlic, chopped
- 1 tsp (4g) grated ginger
- 1/4 cup (60ml) pasta water
Chili Oil:
- 4 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp minced garlic
- 1/4 cup thinly sliced green onions (preferably white part of the green onions)
- 1 cup (240ml) neutral-tasting oil
Instructions:
PREP INGREDIENTS
1. Thinly slice the green onions. Finely chop the garlic cloves. Grate a small knob of ginger (1 tsp).
2. Cut the cucumber into thin matchsticks. Cut some cilantro into small pieces.
3. Ground the sesame seeds with a mortar and pestle.
MAKE SAUCE
In a small container, mix together the sesame paste, soy sauce, dark soy sauce, vinegar, sugar, chicken bouillon powder, chili oil, garlic, and ginger until it’s well combined.
(If you don’t have chili oil, combine the Korean chili pepper flakes, minced garlic, green onions, and the oil. Give it a good mix. Microwave it for 3 minutes, uncovered.)
- Once the chili oil completely cools down, you can keep it in the fridge for 1 month or even longer! Although it’s a super simple version, its unique distinctive aroma and fragrance will take every dish to the next level.
MAKE SESAME NOODLES
1. Fill your pot with enough water and bring it to a boil. Add your noodles for 2 servings and cook according to the package instructions. Take out the noodles and set aside.
2. To the sauce, add 1/4 cup (60ml) of the pasta water and mix until it’s well combined. Pour it over the noodles and toss together.
3. To serve, divide the noodles into 2 serving bowls. Top with a generous amount of cucumber, green onions, cilantro (if using), Soft-Boiled Egg (if using) and ground sesame seeds. Enjoy!
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Sesame Noodles
2
servingsIngredients
2 green onions
2 cloves garlic
1 small knob of ginger
1 cucumber
Handful of cilantro (optional)
3 tbsp toasted sesame seeds
2 servings Taiwanese knife-sliced noodles, about 8 oz (220g) (or any noodles)
Soft-Boiled Eggs (optional), to serve
- Sauce:
2 tbsp Chinese sesame paste (or peanut butter)
2 tbsp soy sauce
1 tsp dark soy sauce
2 tbsp Chinese black vinegar (or white vinegar)
1 tsp sugar
1/2 tbsp chicken bouillon powder
2 tbsp chili oil
2 cloves garlic, chopped
1 tsp (4g) grated ginger
1/4 cup (60ml) pasta water
- Chili Oil:
1 tbsp minced garlic
1/4 cup thinly sliced green onions (preferably white part of the green onions)
1 cup (240ml) neutral-tasting oil
Directions
- Prep Ingredients
- Thinly slice the green onions. Finely chop the garlic cloves. Grate a small knob of ginger (1 tsp).
- Cut the cucumber into thin matchsticks. Cut some cilantro into small pieces.
- Ground the sesame seeds with a mortar and pestle.
- Make Sauce
- In a small container, mix together the sesame paste, soy sauce, dark soy sauce, vinegar, sugar, chicken bouillon powder, chili oil, garlic, and ginger until it’s well combined.
- (If you don’t have chili oil, combine the Korean chili pepper flakes, minced garlic, green onions, and the oil. Give it a good mix. Microwave it for 3 minutes, uncovered.)
- Make Sesame Noodles
- Fill your pot with enough water and bring it to a boil. Add your noodles for 2 servings and cook according to the package instructions. Take out the noodles and set aside.
- To the sauce, add 1/4 cup (60ml) of the pasta water and mix until it’s well combined. Pour it over the noodles and toss together.
- To serve, divide the noodles into 2 serving bowls. Top with a generous amount of cucumber, green onions, cilantro (if using), Soft-Boiled Egg (if using) and ground sesame seeds. Enjoy!
Notes
- Tbsp = 15 ml, 1 Cup = 240 ml
- Once the chili oil completely cools down, you can keep it in the fridge for 1 month or even longer! Although it’s a super simple version, its unique distinctive aroma and fragrance will take every dish to the next level.