EASY COLD SESAME NOODLES (15 Minutes)
Cold sesame peanut noodles coated with creamy and savoury sauce with fresh spring onion, ginger, garlic, chilli oil and toasted sesame seeds.
Equipment
- 1 bowl mixing
- set measuring spoons
- 1 cooking pot
- 1 chopsticks or tongs pair
Ingredients
- 100 grams noodles wheat or egg, fresh or dried
- 2 tbsp sesame paste or tahini
- 2 tbsp peanut butter smooth
- 1 tbsp vinegar rice or cider
- 1 tbsp soy sauce
- 4-5 tbsp boiling water from noodle pot
- 2 spring onions finely chopped
- 1 clove garlic minced
- 1/4 thumb ginger minced
- 3-4 tsp chilli oil homemade or store-bought, to taste
- 1 tbsp sesame seeds toasted
Instructions
- Bring a large pot of water to a boil. Add the noodles and cook until al dente according to package directions. Before draining, reserve 4-5 tablespoons of the cooking water.
- In a mixing bowl, combine sesame paste, peanut butter, vinegar, and soy sauce. Gradually whisk in the reserved hot water until the sauce is smooth and pourable (it should coat the back of a spoon).
- Drain the noodles and rinse thoroughly under cold running water until completely cool. Shake off excess water.
- Transfer noodles to a serving bowl. Pour the sauce over the top and toss to coat. Top with spring onions, garlic, ginger, chilli oil, and sesame seeds. Serve immediately or chill for 15-30 minutes.
Video
Notes
- Store leftover dressed noodles in an airtight container in the fridge for up to 3 days
- The sauce can be made up to 5 days ahead and stored separately
- Adjust chilli oil to your preferred spice level
- For nut-free version, use sunflower seed butter instead of peanut butter