Sesame Noodles can be found on just about every Chinese menu these days and for good reason, Sesame Noodles are wonderfully addicting just by themselves, served as a side dish with grilled chicken or served topped with crisp stir fried vegetables. They also travel well and are a perfect dish to take to a potluck or picnic.
Fresh Chinese egg noodles are best for this recipe and luckily they’re becoming available in many American supermarkets these days. They’re worth looking for, but regular dry spaghetti can also be used with excellent results.
- 1 pound Chinese egg noodles
- 2 tablespoons sesame oil
- 4 tablespoons soy sauce
- 2 tablespoons Chinese rice vinegar
- 2 tablespoons sesame paste (Chinese or tahini)
- 1 tablespoon smooth peanut butter
- 1 tablespoon light brown sugar
- 1 tablespoon finely grated ginger
- 1 teaspoon finely minced garlic
- 2 teaspoons chili-garlic paste, or to taste
- 1 cucumber, peeled, seeded, and julienned
- Â¼ cup chopped roasted peanuts.
- Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes till al dente. Don not over cook. Drain, rinse with cold water, drain again and toss with a teaspoon of the sesame oil.
- In a medium bowl, whisk together the remaining sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
- Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
|Amount Per Serving||%DV|
|Serving Size 137g|
|Recipe makes 6 servings|
|Calories from Fat 131||30%|
|Total Fat 15.15g||19%|
|Saturated Fat 2.72g||11%|
|Trans Fat 0.05g|
|Total Carbs 60.53g||16%|
|Dietary Fiber 3.8g||13%|