How to Make Cold Sesame Noodles 麻醬拌麵 | Hunger Pangs

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos are often cheaper and gluten-free.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective substitute.

scallions

🥗Healthier: chives

💰Cheaper: onion

Onion provides similar flavor at a lower cost.

Start by making the sauce using Chinese sesame paste, which is thicker and nuttier than regular sesame paste.

In a blender, combine 1/4 cup Chinese sesame paste, 5 tablespoons Chinese light soy sauce, 4 teaspoons Chinese black vinegar, 1 tablespoon chili oil, 2 tablespoons sugar, 2 teaspoons freshly grated ginger, and 2 minced garlic cloves.

Add 1 tablespoon of hot water to the mixture to help blend it smoothly.

Blend the sauce until it reaches a spoonable consistency, about 30 seconds.

In a large pot, bring 4 quarts of water to a boil.

Add fresh noodles to the boiling water and cook for 3 to 4 minutes, stirring occasionally to prevent sticking.

Once cooked, drain the noodles in a colander and rinse them under cold water to cool them down.

In a mixing bowl, combine the cooled noodles with the prepared sauce, ensuring all noodles are evenly coated.

Prepare toppings: add sliced red bell pepper, cucumber, poached chicken breast, cooked ham, cilantro, crushed peanuts, scallions, and sesame seeds to the noodles as desired.

Drizzle additional chili oil on top for extra spiciness if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens