My take on Sesame Noodles. I love seeing your delicious recreations 🙂 And don't forget to keep up with Liz on her Instagram, YouTube, and Blog! Simple Sesame Noodles Flavorful, simple, and delicious! Transfer noodles to a large bowl, start slowly pouring the sesame sauce onto the noodles, while tossing noodles with tongs to coat all the noodles.
These super easy sesame noodles are a healthy and totally plant-based recipe you can eat hot or cold, for a quick and delicious weeknight meal!. The best part about the recipe is that you can easily customize it however you'd like, adding protein or bulking it up with any veggies you have on hand. The star of these Sesame Noodles is the dressing. You can have My take on Sesame Noodles using 12 ingredients and 5 steps. Here is how you cook it.
Ingredients of My take on Sesame Noodles
- Prepare 500 gr of buckwheat noodles (1lb).
- You need 2 tbsp of sesame oil.
- You need 3 1/2 tbsp of soy sauce.
- Prepare 2 tbsp of rice vinegar.
- You need 1 tbsp of yuzu paste.
- Prepare 1 tbsp of peanut butter (I made my own, but any smooth one will do).
- You need 1 tbsp of brown sugar (turbinado works fine).
- You need 1 tbsp of grated ginger.
- You need 2 of garlic cloves, minced.
- You need 2 tsp of gochujang (Korean red chilli paste), go easy on this one if you prefer a not-so-spicy dish; me, I love the kick!.
- You need 1/2 of cucumber.
- Prepare 1/4 cup of roasted peanuts.
It's an Asian Sesame Peanut Dressing that's wickedly delicious with the perfect balance of sweet, sour and salty. Yes, the list of ingredients in the dressing is longer than my usual dressings. And yes, it is totally worth it. 🙂 Best noodles for Sesame Noodles Easy Sesame Noodles. This easy sesame noodle recipe comes from Chef Chloe's new cookbook, Chloe Flavor, and they are the BEST sesame noodles.
My take on Sesame Noodles instructions
- Heat a large pot of water until it boils. In the meantime: peel and cut the cucumber in julienne sticks (approx. 2.5 – 3 inch long, 1/8 inch wide & high). Also, chop the peanuts coarsely (pulse once or twice in a food processor is the easiest way, but be careful: don't turn them to flour!).
- Once the water boils, add the noodles and cook for 5 minutes or al dente (be careful not to overcook them!). While the noodles cook: combine oil, soy sauce, vinegar, yuzu paste, peanut butter, sugar, ginger, garlic and gochujang in a small bowl. Whisk until smooth and silky..
- Drain the noodles and rinse them in cold water until they are at room temperature..
- Combine the noodles and the sauce and toss until well coated..
- Serve in bowls and garnish with the cucumbers and the chopped peanuts. Enjoy!.
The Asian peanut sauce is AMAZING! So amazing you will probably want to drink it before you even pour it over the noodles. The quickest and easiest vegetarian dinner for busy families, this fantastic Asian dish is so easy to make, and so flavourful, and tastes better than your regular. One of my favorite lunches when I lived in Beijing was a dish called Liang Pi, or with the farmer Beijing accent, Liang P'yarr. It is a dish of cold noodles tossed in MaJiang, or the Chinese style sesame sauce.