sesame noodles recipe

Vegan Asian Sesame Noodles. Thick chewy noodles smothered in a sesame soy sauce with yu choy, carrots, green onions and garlic. A delicious meatless side for dinner or lunch. Very easy to make and comes together in less than 20 minutes!

Vegan Asian Sesame Noodles (30-min. Recipe)

carrot

Yu Choy (chopped)

green onion (finely chopped)

garlic

noodles (blanched)

avocado oil

tbsp kecap manis (or sweet soy sauce)

tbsp dark soy sauce

tbsp sesame oil

cornstarch

tbsp Shaoxing Cooking Wine

tbsp white granulated sugar

tbsp sesame seeds (crushed

water (or vegetable broth)

In a small bowl, whisk together your noodle sauce ingredients. Set aside.

In a large pan filled with hot water, bring to boiling point. Add noodles and loosen them. Once loosened (about 30 seconds), strain immediately. Do not boil them or it’ll result in soggy noodles.

In the same pan (make sure it’s dry of water) over medium high heat, add avocado oil, followed by minced garlic and green onions. Cook for 20-30 seconds just until fragrant.

Quickly, add carrots and cook for 2 minutes until soft.

Then toss in chopped yu choy and cook for 30 seconds until it’s just wilted.

Next quickly add noodles and sauce.  Mix everything until combined, a couple minutes, no more and remove off heat. Serve immediately and enjoy!

Chewy, fresh udon noodles, rich sesame paste, and tangy black vinegar mix and mingle in this savory, nutty Sesame Noodles recipe. It’s quick and easy to make with heavy-hitting Chinese pantry staples, and it shines beautifully as either a side or a main dish.

Sesame Noodles

scallions, (top 1 inch trimmed and

(570 grams) fresh udon noodles

ginger

garlic, (grated

soy sauce ((see note 3))

soy sauce ((optional; see note 4))

agave nectar (or organic cane sugar)

Chinese black vinegar ((see note 5))

sesame oil

chili-garlic sauce

(170 grams) shelled edamame ((omit

Kosher salt (as needed)

red/orange bell pepper, (thinly sliced)

shredded napa or savoy cabbage

cucumber

(35 grams) roasted peanuts, (chopped (omit for nut-free))

roasted white or black sesame seeds

chili

Fresh chili peppers, (sliced (optional, for spicy!))

Bring a large saucepan of water to a boil for the noodles.

While the water is coming to a boil, add the sliced scallions to a bowl of cold water. Soak for 10 minutes, or while you prep the other ingredients (this helps mellow their pungency but you can skip it if you don’t mind that). Scoop out scallions with a slotted spoon and dry off with a towel.

Make the sesame sauce. Stir together the ginger, garlic, sesame paste, both types of soy sauce, agave, Chinese black vinegar, toasted sesame oil, and chili-garlic sauce. Whisk well to combine, breaking up any clumps from the sesame paste.a. Taste, adding more agave or sesame paste as needed to balance the acidity as needed, or more chili sauce for more heat. The sauce will taste very concentrated right now but it’s going to coat a lot of noodles and mix-ins.

Cook the noodles according to the package instructions. Before draining, scoop out some of the noodle cooking water and set aside.a. Drain and rinse the noodles under cold water until the noodles are cool. Return the noodles to the saucepan or a large serving bowl.b. If making the noodles ahead of time, toss them with a bit of sesame oil to prevent sticking.

If using edamame, add it to a bowl and season with a few pinches of salt.

In a large bowl, combine the sesame sauce and cooled noodles and toss to coat with tongs. If you are not using fresh udon noodles, add a bit of the reserved noodle water. This makes it easier for the sesame paste to cling to the noodles and prevents them from drying out. I use about 2 tablespoons of water to start.

Add the drained scallions, vegetable of choice and seasoned edamame if using, sesame seeds, and peanuts. Toss again to combine.

If desired, spoon a little Chinese chili crisp on top before serving. When serving leftovers, add a dash of vinegar or spoon of chili sauce, as desired to freshen up the flavors.

These sesame noodles, also known as ma jiang mian, are suitable for most work from home days. They’re delicious and take just 15 minutes to make.

Egg Noodle

Peanuts

Vegetable Oil

Pork Mince

Dark Soy Sauce

Coriander

Chilli Oil

Smooth Peanut Butter

Chinese Black Vinegar

Sugar

Sesame Oil

Five-Spice

MSG (optional)

Bring a large pot of water to the boil. Cook your noodles following pack instructions, reserving the starchy cooking water. Crush the peanuts and set aside.

Add a splash of vegetable oil to a frying pan set over a medium heat along with the pork mince and dark soy sauce. Fry for around 6 mins until cooked. Set aside.

Meanwhile, mix all the seasoning ingredients together in a small bowl. Divide this mixture between two serving bowls and add a ladle of the starchy noodle-cooking water to each bowl. Mix well.

Divide the cooked noodles between the serving bowls, mix everything together and top with the cooked pork mince, coriander, crushed peanuts and a drizzle of chilli oil.

This is seriously one of the tastiest Mob recipes I've ever made, and is ready so quickly. Great for a lazy night in

This was absolutely awesome. Made it with vege mince instead of pork. A little fresh sliced avo on the side too and it made for an epic lunch.

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