sesame paste

Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.

Takeout-Style Sesame Noodles

noodles, frozen or (preferably) fresh

sesame oil,

soy sauce

Chinese rice vinegar

peanut butter

sugar

ginger

garlic

chile-garlic paste, chile crisp or chile oil,

peanuts

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.

Thick and chewy rice noodles coated in a slightly sweet, savoury, and really satisfying hoisin sesame sauce. Mix it all up and slurp away! You’ll only need 1 pot, 1 bowl, 8 Ingredients, and 15 minutes (or less) to make this dish.This has easily become a staple weekday meal for this busy days since it’s so easy to put together. These noodles can also be made gluten-free by using gluten-free hoisin sauce.

Chewy Rice Noodles in Hoisin Sesame Sauce

tbsp hoisin sauce

tbsp warm water

maple syrup (or other sweetener)

garlic (minced)

sesame seeds

rice

Bokchoy or other vegetables

Soy sauce

Chili garlic sauce

scallion

Place all the sauce ingredients in a bowl. Mix until well incorporated. Set aside.

Note: it’s important that you have the sauce ready before cooking the noodles since you’ll want to immediately add in the freshly cooked noodles to the sauce right after cooking.

Sauce

Heat a small pot with water. Once it boils, add in the veggies (if using). Cook until tender. Set aside.

In the same pot, cook the noodles until chewy.

The noodles will turn into a solid white colour when ready. Best to try it too to see if it&#039;s cooked enough to your liking! I prefer mine really chewy.

Remove from the pot and then drain out the water.

Immediately transfer the noodles to the sauce.

Noodles and Veg

Mix the noodles well to coat evenly. Feel free to add soy sauce and chili sauce, if you’d like, to taste.

Top with the chopped scallion and the blanched veggies (if using).

Enjoy and slurp away!

To Serve

Learn how to make your own sesame paste at home, using just sesame seeds and sesame oil.

How to Make Sesame Paste

sesame seeds ((225))

sesame oil

Toast sesame seeds in a dry pan over medium low heat until golden and fragrant (careful not to burn them).

Allow the sesame seeds to cool, and place in a food processor or blender with sesame oil.

Grind down to a paste, and continue streaming in sesame oil slowly until a smooth paste forms. You can also add salt to taste, if desired.

Rich, hearty, refreshing, and super easy Cold Sesame Noodles inspired by Chinese and Taiwanese flavours with homemade chili oil.These noodles are inspired by Taiwanese sesame noodles and the cold sesame noodles I had from the restaurant Mian in Las Vegas, that served it with a delicious numbing chili oil. I paired these with my homemade chili oil to create a really rich, hearty, and somewhat refreshing bowl of noodles. You can also enjoy this with my cucumber rose salad (recipe here) to balance off the richness.

Cold Sesame Noodles (Easy Vegan Recipe)

sesame

soy sauce (or more to taste)

tsp dark mushroom soy sauce

Chinese black vinegar

tbsp sesame oil

tbsp sugar

tbsp water

5.5 oz dried wheat noodles

Ice cubes (optional)

Chili Oil

Chopped nuts

onions

rose salad

In a large bowl, mix all the sauce ingredients together. Feel free to adjust according to your desired taste and consistency. Do note that the sauce will slightly thicken once mixed with the cold noodles. Set the sauce aside.

Cook the noodles until very chewy or al dente. I like to slightly undercook mine since the noodles will continue to cook from the residual heat even when the heat has been turned off.

Drain the noodles from the water and run through cold running water to stop the cooking.

Optional: place the noodles in a strainer and add some ice cubes before mixing to get the noodles cold. Drain from any excess water then place in a large bowl.

Pour the sauce over the noodles and mix well. The noodles will still be slightly wet from the water/ice, which will be just right so the noodles aren’t too dry.

Add chili oil, chopped nuts, green onions, and other toppings/protein of choice. Sliced cucumber or radish will be a great addition for that extra crunch and refreshing bite. Mix your noodles until well coated in the sauce, and enjoy!

Storage tip: these noodles are even better colder and I kept mine overnight in the refrigerator. The sauce does thicken in the fridge so you can add a splash of black vinegar or even a drizzle of sesame oil and mix to coat before enjoying.

Think of Mala Ban as a love child between hot pot and spicy garlic noodles. The numbing and spicy sauce tastes good with literally EVERYTHING. The best part about Mala Ban is that everyone can customize their sauce and ingredients, so it is vegetarian-friendly!

MALA BAN (Spicy Mix)

Green onion (thinly sliced)

Roasted Sesame Seeds

sichuan peppercorn (adjust to your spice preference)

Korean Red Chili Flakes (adjust to your spice preference)

sea salt

Homemade Chili Oil

broth

Soy Sauce

Black Vinegar

Prepare by blanching any vegetable, protein, and carbs of your choice. I love napa cabbage, mushrooms, and bok choy for vegetables, fish balls, and thinly sliced meat for protein. For carbs, I usually use instant noodles.

Add garlic, green onion, roasted sesame seeds, ground Sichuan peppercorn, Korean red chili flakes, sea salt, and homemade chili oil in a bowl to make the chili sauce. Heat 4 tablespoons of oil and pour it on top of the ingredients. Mix well

Mix roasted sesame paste, soy sauce, black vinegar, and hot water for the sesame paste. Mix everything till smooth.

Combine the sesame paste and chili sauce, and that's it!

Drizzle the sauce on top of the blanched ingredients, and enjoy!

This Dan Dan-Style Udon recipe is inspired by (as the name suggests) Chinese Sichuan Dan Dan Noodles! I put together the rich and spicy sauce I love from dan dan noodles with chewy Japanese sanuki udon to create an incredibly satisfying recipe. These Dan Dan-Style Udon Noodles are easy to make - just mix the sauce, stir-fry the tofu (which you can do in advance) to make the mince, prepare the udon, and put everything together!

Dan Dan-Style Udon Noodles

oz extra firm tofu

neutral oil

tbsp Shaoxing wine

tbsp soy sauce (adjust

1.5 tsp dark soy sauce

hoisin sauce

tbsp Asian sesame paste (or plain peanut butter)

tsp sugar

tsp sichuan pepper (ground)

tbsp chili oil

servings frozen Sanuki udon

Noodle water

Chili oil

PAN-FRYING THE TOFU: Heat a medium non-stick pan or skillet over medium heat. Add the oil. Once hot, add the crumbled/shredded tofu.

Spread the tofu and leave untouched for 4-5 minutes until it starts to turn golden brown. Flip or mix the tofu to cook the remaining sides.

As the tofu cooks, excess water will start to evaporate and the tofu will begin to resemble minced ‘meat’.

AIR-FRYING THE TOFU: I prefer this for a more hands-off approach. Place the crumbed/shredded tofu on the lined air fryer basket (I use parchment paper).

Leave to air-fry for 12-15 minutes at 350F or until the tofu is golden brown and lightly crisp around the edges. Flip halfway through cooking. Don’t over cook since these can become really tough.

COOKING THE TOFU (AIR-FRYING OR PAN-FRYING)

In the pan, add the shredded/minced tofu. Over medium high heat, add the Shaoxing wine.

Lower the heat then season with soy sauce, dark soy sauce, hoisin sauce, and sugar. Mix well to coat the tofu.

Leave the tofu to cook for 3-4 minutes to allow the sugars to cook and caramelize the tofu. Lower the heat as needed to prevent the sugars from burning.

Once cooked and seasoning to your liking, turn off the heat and set the tofu aside.

TOFU ‘MINCE’

Mix the sauce in a large bowl and adjust the seasonings depending on your preferred taste.

SAUCE

For the noodles, you can opt to boil or microwave the udon.

If boiling, heat a large pot of water and add the noodles in when the water starts to boil. Cook according to package instructions or until the udon has separated and is still very chewy. Set aside some noodle water.

If microwaving, place the noodles in a microwave safe bowl. Cover the noodles and microwave for 2-3 minutes or until the noodles are soft and can easily be separated.

Run the noodles through hot running water to remove any excess starch.

NOODLES

Immediately place the noodles in the bowl of sauce. Mix well. Add some noodle water or hot water, if needed, to loosen the noodles.

Top with the tofu ‘mince’, green onions, chopped peanuts, and more chili oil, if desired. Enjoy!

MIX THE SAUCE AND NOODLES

Soooo good!!! My mom is a super picky eater but she begs me to make her your tofu meat replacement recipes all the time :) Better than real meat imo

This time I used vegan mince and I also got my hands on chinese sesame paste. We love this dish sooo much, it's like being tugged in by grandma.
最好 is what I wanted to write above, embarassing :D

I cooked this with peanut butter and loved it very much. I will try it again soon, maybe using vegan mince instead to see how that goes. 四川菜与i好啦！

Such a tasty recipe, and I use the fried tofu part in many other dishes now. Thanks so much 💖

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Top Tags

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The most viewed sesame paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine