Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, my take on sesame noodles. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Sesame noodles, or ma jiang mian (麻酱面) are a Shanghainese classic. A delicious weeknight or lunchtime meal to enjoy Just remember to adjust the levels of salt accordingly. These sesame noodles are sort of like that.
My take on Sesame Noodles is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. My take on Sesame Noodles is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have my take on sesame noodles using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make My take on Sesame Noodles:
- Prepare 500 gr buckwheat noodles (1lb)
- Make ready 2 tbsp sesame oil
- Prepare 3 1/2 tbsp soy sauce
- Make ready 2 tbsp rice vinegar
- Get 1 tbsp yuzu paste
- Make ready 1 tbsp peanut butter (I made my own, but any smooth one will do)
- Make ready 1 tbsp brown sugar (turbinado works fine)
- Get 1 tbsp grated ginger
- Get 2 garlic cloves, minced
- Get 2 tsp gochujang (Korean red chilli paste), go easy on this one if you prefer a not-so-spicy dish; me, I love the kick!
- Get 1/2 cucumber
- Prepare 1/4 cup roasted peanuts
What distinguishes the Japanese take on this Sichuanese noodle is the addition of soymilk and black sesame paste. The broth is creamier, nuttier, and ultra umami without the numbing sensation of Sichuan peppercorn, hence black sesame dan dan noodles are appealing to anyone who can handle. Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl. Take a Class on Food Network Kitchen.
Instructions to make My take on Sesame Noodles:
- 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!
A traditional accompaniment to Asian sesame noodles is cucumber. You'll love this simple healthy recipe that is vegan and gluten-free! In this video, you'll see how to make a complete Asian-inspired meal starring sesame noodles in a quick, sweet-and-spicy peanut sauce, hot miso soup, and carrots with a ginger dressing. Dinner's ready in about the time it takes the noodles to cook! It's the perfect quick meal for a busy weeknight.
So that is going to wrap it up for this exceptional food my take on sesame noodles recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
