Takeout-Style Sesame Noodles
- Yield 4 servings
- Time 10 minutes
Craig Lee for The New York Times
Ingredients
- 1 pound noodles, frozen or (preferably) fresh
- 2 tablespoons sesame oil, plus a splash
- 3 ½ tablespoons soy sauce
- 2 tablespoons Chinese rice vinegar
- 2 tablespoons Chinese sesame paste
- 1 tablespoon smooth peanut butter
- 1 tablespoon granulated sugar
- 1 tablespoon finely grated ginger
- 2 teaspoons minced garlic
- 2 teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
- Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks
- ¼ cup chopped roasted peanuts
-
Nutritional Information
-
Nutritional analysis per serving (4 servings)
628 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 90 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 22 grams protein; 797 milligrams sodium;
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. -
Preparation
- Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
- In a medium bowl, whisk together the remaining 2 tablespoons 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.
Tip
- The Chinese sesame paste called for here is made of toasted sesame seeds; it is not the same as tahini, the Middle Eastern paste made of plain, untoasted sesame. But you could use tahini in a pinch. You need only add a little toasted sesame oil to compensate for flavor, and perhaps some peanut butter to keep the sauce emulsified.
Like this recipe?