Woo Can Cook | Cold Sichuan Sesame Noodles

sesame paste

🥗Healthier: tahini

💰Cheaper: peanut butter

Tahini is lower in calories, while peanut butter is more affordable.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: vegetable oil with chili flakes

Olive oil is healthier, while vegetable oil is cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces salt intake, while tamari is often cheaper.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is less expensive.

Start with 4 cloves of crushed and minced garlic.

Add 1 tablespoon of fine minced ginger.

Slice the whites of 3 green onions thinly and set aside the greens for garnish.

Mince the garlic and ginger thoroughly since they will be used raw in the dish.

Marinate firm tofu with 4 tablespoons of soy sauce, 2 tablespoons of sesame oil, and 1/2 teaspoon of white pepper for 30 minutes.

In a mixing bowl, combine the garlic, ginger, and the whites of the green onions with 4 tablespoons of soy sauce, 2 tablespoons of xiaoxing wine, 2 tablespoons of brown sugar, 1 tablespoon of Chinese doubanjiang, and 2 tablespoons of chili crisp oil.

Add 1 tablespoon of dark soy sauce, 2 tablespoons of black bean paste, and 3 tablespoons of Chinese sesame paste to the mixture.

Add a couple of tablespoons of water to help break down the sesame paste and mix well.

Prepare 16 ounces of flat egg noodles by boiling them in a pot of water for 1.5 minutes, stirring frequently.

After boiling, immediately remove the noodles and rinse them in cold water to stop the cooking process and chill them.

Combine the cooled noodles with the sesame sauce base and toss to mix well.

In a hot wok, add 4 tablespoons of peanut oil and sear the marinated tofu for 2.5 minutes undisturbed to achieve a crispy texture.

Serve the noodles topped with the crispy tofu, reserved green onion greens, and a spoonful of chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens