Classic Chinese Sesame Noodles Recipes

CHINESE PEANUT SESAME NOODLES

Steps:

• Bring a pot of salted water to boil. Add the spaghetti and cook until al dente. Drain, rinse well with cold water, and toss with a glug of sesame oil.
• Whisk together the 2 tablespoons sesame oil, soy sauce, rice vinegar, tahini or sesame paste, peanut butter, sugar, ginger, garlic, and chili paste/oil (if using).
• Pour the sauce over the noodles and toss to coat with most of the scallions and a generous sprinkle of sesame seeds. Serve, garnishing with some peanuts, a sprinkle of sesame seeds, and the remaining scallions.PRO TIP: Have leftovers? The sauce may seize up in the fridge, making the noodles appear a little dry. Rewarm in a pot over medium-low heat with a couple tablespoons of water, tossing frequently, until reconstituted.

SESAME NOODLES

Steps:

• In a small bowl, stir together the soy sauce, sesame paste, chile oil or chile crisp, sesame oil, brown sugar, and water and mix well.
• Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and stir once before stirring in the meat. Season with salt and cook, breaking up the meat with a spatula, until browned on the bottom, about 5 minutes. Continue to cook, stirring, until cooked through, about 2 more minutes. Remove from the heat.
• Add the sauce mixture to the skillet with the meat and stir to combine. Add the noodles to the skillet and toss to coat well with the sauce.
• Serve garnished with scallions and peanuts.

SESAME NOODLES

Steps:

• Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
• Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

TAKEOUT-STYLE SESAME NOODLES

Steps:

• Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
• In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
• Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

SLURP UP THESE COLD CHINESE SESAME NOODLES

Steps:

• For the sauce, in a mason jar or small bowl, whisk together all sauce ingredients well. Depending on thickness of sesame paste, you can add 1-2 tablespoon of water to thin until sauce consistency is pourable (like that of drinkable yogurt). Cover and refrigerate. The sauce can be made in advance and kept in well-sealed container or mason jar. Whisk well before using - you may need to add a splash of water to loosen after refrigeration.
• Cook noodles according to package directions. Drain in colander and rinse under cold water to stop cooking. Shake off excess water and drain well. Toss with the sesame oil to prevent the noodles from sticking and place in serving dish.
• To serve, pour sauce over noodles and toss to coat well.
• Top with cucumbers and a generous sprinkle of roasted sesame seeds.

CHINESE NOODLES WITH SESAME DRESSING

Steps:

• In a large pot of boiling water, cook noodles according to package instructions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with vegetable oil. Set aside.
• In a small bowl, combine lime juice, soy sauce, sesame oil, sugar, red pepper, and cilantro.
• Pour over noodles; season with salt and ground pepper. Toss, and serve.