These sesame noodles really stands out for the simplicity, versatility, and mouthwatering combination of flavours. The star ingredient, sesame paste, brings a distinct nutty richness that beautifully coats the noodles. Whether you're craving a quick weekday meal or planning a special gathering, this recipe is bound to satisfy and leave you craving more!
This dish is a common street food in Taiwan, it's served cold or at room temperature and usually topped with cucumber, spring onion and chili oil. I added some sesame seeds. The rich sesame dressing is to die for!
What you need
- Sesame paste or tahini
- Peanut butter
- Light and dark soy sauce
- Sesame oil
- Rice vinegar or Chinese black vinegar
- Sugar
- Noodles
- Topping: cucumber, spring onion, sesame seeds, chili oil
STEP BY STEP INSTRUCTIONS
Prepare the sauce - In a bowl mix sesame paste, peanut butter, soy sauce, sesame oil, vinegar and sugar. Mix it into a thick paste.
Cook your noodles - The choice of noodles is flexible, depending on your preference and availability. Some noodles only require a simple soak in hot water, while others may need to be cooked according to package instructions. Follow the instructions provided for your chosen noodles.
Reserve some of the hot cooking water - As you cook the noodles, remember to save a small amount of the hot cooking water. This water will play a crucial role in adjusting the consistency of the sauce later on.
Combine - Pour a portion of the reserved hot cooking water into the bowl with the sesame paste mixture, gradually transforming the thick paste into a smooth sauce.Now, add your cooked noodles to the bowl and gently toss them, ensuring they are evenly coated with the sauce.
Serve and garnish - Serve and top with julienned cucumber, chopped spring onion, sesame seeds and chili oil.
Ma Jiang Mian - Sesame Noodles
Ingredients
- 250 g wheat noodles
- 1.5 tablespoon sesame paste tahini
- 1.5 tablespoon peanut butter
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon Chinese black vinegar or rice vinegar
- 1 teaspoon sugar
- Liquid from the noodles
- Topping:
- 1 small cucumber julienned
- 2 spring onion chopped (green part)
- 1 tablespoon sesame seeds
- 1 tablespoon chili oil
Instructions
- Prepare the sauce - In a bowl mix sesame paste, peanut butter, soy sauce, sesame oil, vinegar and sugar. Mix it into a thick paste.
- Cook your noodles - The choice of noodles is flexible, depending on your preference and availability. Some noodles only require a simple soak in hot water, while others may need to be cooked according to package instructions. Follow the instructions provided for your chosen noodles.
- Reserve some of the hot cooking water - As you cook the noodles, remember to save a small amount of the hot cooking water. This water will play a crucial role in adjusting the consistency of the sauce later on.
- Combine - Pour a portion of the reserved hot cooking water into the bowl with the sesame paste mixture, gradually transforming the thick paste into a smooth sauce.Now, add your cooked noodles to the bowl and gently toss them, ensuring they are evenly coated with the sauce.
- Serve and garnish - Serve and top with julienned cucumber, chopped spring onion, sesame seeds and chili oil.
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