Sesame Noodles tossed in a fabulous Asian Sesame Peanut Dressing! Terrific served at room temperature or warm, this is a great side dish. Or turn it into a complete meal by adding shredded veggies like carrots, cabbage and bean sprouts, and how about some shredded chicken too?
I edited these photos on a recent flight from New York to San Francisco. Squished in economy with my mother beside me, I turned my computer towards her and said “I bet this photo grosses you out.”
“Ew”, she said, immediately with a grimace.
“I knew it!”, I exclaimed with a smirk. “You think it looks like worms, don’t you?”
And we both burst into laughter.
It’s so true.
I really don’t want to gross you out, but this is the photo in question….
Not doing myself any favours here, sharing that story with you!!!!
I really hope you can get past that thought though because let’s be realistic – when YOU make this, you won’t be zooming in real close with a macro lens like I did. (Will you?? 😉 )
This is what YOU will see: A pile of tender noodles coated in a wicked Asian Sesame Peanut Dressing, one of those rare noodle dishes that is actually better served at room temperature rather than warm.
The star of these Sesame Noodles is the dressing. The key to a tasty sauce for Sesame Noodles just comes down to balance. The right balance of sweet, sour, salty. So yes, the list of ingredients in the dressing is longer than my usual and yes, it is totally worth it. 🙂
I like making Sesame Noodles with fresh rather than dried noodles. I find it works better because they are more slippery than dried noodles so the sauce coats the noodles evenly and it doesn’t suck up the dressing as much.
Having said that though, this Sesame Noodles recipe is terrific made with virtually any type of noodles – fresh or dried.
I usually serve plain Sesame Noodles as a side (it is so great for an Asian BBQ!). However, there’s enough dressing to load this up with veggies and even shredded chicken to turn this into a more complete meal. Like this (chicken, shredded cabbage, carrots, bean sprouts and edamame):
See, you’ve forgotten all about those worms, haven’t you?
And you’re busting to give this a try, aren’t you?
Are you? – Nagi xx
PS *Head smack* WHY oh WHY do I just write what pops into my head. If I turned you off this, LEAVE ME A MESSAGE BELOW and I’ll edit the post!
Sesame Noodles tossed in a wicked Asian Sesame Peanut Dressing! Terrific served at room temperature or warm, this is a great side dish. Or turn it into a complete meal by adding shredded salads like carrots, cabbage and bean sprouts, and how about some shredded chicken too? VIDEO below. Serves 6 - 8 as a side.
- 500 g / 1 lb fresh egg noodles (Note 1)
- 3/4 cup finely sliced shallots
- 1 tbsp sesame seeds, plus more for garnish
- 2 - 3 tbsp crushed peanuts, optional, plus more for garnish
- 1 ½ tbsp dark soy sauce (Note 2)
- 1 tbsp normal soy sauce (Note 2)
- 1 ½ tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tsp fresh grated ginger
- 1 garlic clove minced
- 2 tsp white sugar
- 2 tbsp peanut butter
- 1 tbsp Chinese sesame paste or tahini (Note 3)
- 2 tsp garlic chilli paste, like Sambal Oelak, or Sriracha (adjust to taste) (Note 4)
Cook noodles per packet directions. Drain then briefly rinse under tap to stop them sticking together.
Place Sauce ingredients in a bowl. Mix until smooth – microwave briefly if required to assist.
Place the noodles in a large bowl, add shallots, dressing, sesame seeds and peanuts if using. Toss well. Garnish with more sesame seeds. Serve warm or at room temperature.
1. I use thin hokkien noodles from the refrigerator section of the supermarket i.e. fresh ones. Fresh is better than dried because they are more slippery, making them ideal to toss in this sort of dressing. Any fresh egg (yellow) noodles will be terrific for this Sesame Noodles.
However, it will also work with dried noodles or other types of noodles (e.g. rice noodles, even ramen!) except I don't recommend vermicelli / glass noodles (too thin).
2. You can substitute all the soy sauce with all purpose or light soy sauce, or any combination of these two without dark soy sauce. DO NOT use just dark soy sauce - it will dominate the flavour way too much!
3. Chinese Sesame Paste does taste slightly different to Tahini (the Middle Eastern sesame paste used in hummus) but in all honesty, I doubt that any normal person could tell the difference in this recipe. Even if you don't have either, just sub with more peanut butter. The noodles will still haveterrific sesame flavour from the oil and seeds.
4. This is used mostly for a touch of spiciness so use any chilli sauce / paste that you want, or even some pepper or chilli flakes.
WATCH HOW TO MAKE IT
Sesame Noodles recipe video! NO they are not my hands. 😂 Mine will be back on Friday!
LIFE OF DOZER
Just popped up to Avoca earlier this week for a midweek beach getaway to recover from my recent longer holiday… 😂 Jokes! My friend was at a holiday rental for her birthday. 5 minutes before this shot was taken, there were DOLPHINS in the water right there!!! Dozer was going mental, thinking they were giant fish for him to play with. 🙄