Sesame Noodles

Sesame noodles rose to fame in Chinese-American kitchens, where a silky mix of sesame paste and peanut butter coats springy strands. Soy, vinegar, and a touch of chili add tang and gentle heat to this quick lunch classic.

Serves 4

Estimate for one serving

• 520 cal
• 15.5g protein
• 68g carbs
• 22g fat
• 4.5g fiber

Every recipe here is free to read.

Ingredients

• 12 oz Chinese egg noodles or lo mein noodles
• 2 tbsp Sesame oil
• 1/4 cup Smooth peanut butter
• 2 tbsp Sesame paste (tahini)
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Honey
• 1 tbsp minced Fresh ginger
• 2 cloves minced Garlic
• 1 tsp Chili garlic sauce or sriracha
• 1/4 cup Warm water
• 4 thinly sliced Scallions
• 2 tbsp Toasted sesame seeds

Instructions

1. 1Bring a large pot of water to a boil over high heat.
2. 2Add the noodles and cook according to package directions until just tender, about 4-6 minutes. Do not overcook.
3. 3While the noodles cook, prepare the sauce: in a medium bowl whisk together the peanut butter, tahini, soy sauce, rice vinegar, honey, minced ginger, 2 minced garlic cloves, chili garlic sauce, and warm water until smooth and creamy. Adjust with a splash more water if too thick.
4. 4Drain the cooked noodles in a colander and rinse briefly under cold running water to stop the cooking and remove excess starch.
5. 5Transfer the drained noodles to a large mixing bowl.
6. 6Drizzle the sesame oil over the noodles and toss gently to coat and prevent sticking.
7. 7Pour the prepared sesame-peanut sauce over the noodles. Toss thoroughly with tongs or two forks until every strand is evenly coated.
8. 8Taste and adjust seasoning with a little extra soy sauce or chili if desired.
9. 9Divide the noodles into 4 serving bowls.
10. 10Top each bowl with sliced scallions and a sprinkle of toasted sesame seeds.
11. 11Serve immediately at room temperature or chill for 30 minutes for cold sesame noodles. Leftovers keep well in the fridge for up to 2 days.