Ready in 20 minutes these Takeout-Style Sesame Noodles are a filling yet refreshing delight! Full of big, delicious, punchy flavours they make a fabulous side, appetizer, or light meal. They can also be made ahead and taste amazing hot or cold!
2teaspoonschile-garlic pastechile crisp or chile oil, (can add more to taste)
1/2 English cucumberseeded and cut into thin sticks
3radishes (or carrots)cut into thin sticks (optional)
¼cupchopped roasted peanuts
Instructions
To cook fresh noodles: Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 3 minutes. (When you test a noodle it should still have a slight chewiness). Drain in a colander and immediately rinse with cold water, running the noodles through your fingers to make sure they aren't clumping. Once the noodles feel cool and are well drained, transfer to a bowl and toss with a tablespoon of sesame oil (or a splash more if needed).
To cook dried noodles: Cook according to package instructions; drain, rinse with cold water and add sesame oil.
Make the sauce: In a medium bowl, whisk together the sesame paste, soy sauce, rice vinegar, peanut butter, maple syrup (or sugar), ginger, garlic, remaining 2 tablespoons sesame oil, and chili sauce.
To finish: Pour half of the sauce over the noodles and toss. Transfer to serving bowls, passing around more sauce, sliced cucumbers, radishes and chopped peanuts for topping.
Notes
*Noodles - Fresh (or frozen) noodles are really best here and you can find them at most Asian markets. That said, I tested the dish using dried udon noodles and loved it just as much. Rice noodles will also work which makes the dish gluten free. In terms of thickness, go middle ground for best results—not too thin or too thick.*Chinese sesame paste is made with toasted sesame seeds and has a richer, more complex flavour. Tahini sauce is made with untoasted sesame seeds. If you can't find Chinese sesame paste you can use tahini sauce and add a few more tablespoons of toasted sesame oil.Pro Tips:
Double the sauce! Even if you aren't doubling the noodles, I highly recommend making more sauce. Some noodles will soak up the sauce and feel a little drier than others. Plus the sauce lasts for a week in the fridge and you can use it as a dressing for a cabbage slaw or as a dip for rice rolls, etc.
Thin the sauce if necessary. If the sauce seems a little thick, especially if you chill it, add a few tablespoons of warm water to thin it out.
Wait to dress the noodles. It won't take long for the sauce to get a bit dry once mixed with the noodles. Dress the noodles only when ready to serve.
Leftovers: Delicious cold or at room temperature. Store in the fridge in an airtight container for up to 4 days. I wouldn't reheat the noodles or they could become mushy.