Asian Sesame Noodles

Asian Sesame Noodles

I love this dish and can eat it all the time. Double the recipe and it makes a great buffet dish.

This is a meal in itself but my Sesame Crusted Chicken Breast goes really well with it and they only take about 15 minutes to make. Another recommendation is my Honey and Ginger Dipping Sauce beats any bottled brand I have had.

Serves 4 for a main course and 6 as a starter or more if you are serving several dishes at the same time.

Asian Sesame Noodles
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I love this dish and can eat it all the time. Double the recipe and it makes a great buffet dish. Serves 4 for a main course and 6 as a starter or more if you are serving several dishes at the same time.
Prep Time
20 minutes
Cook Time
12 minutes
Prep Time
20 minutes
Cook Time
12 minutes
Asian Sesame Noodles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
I love this dish and can eat it all the time. Double the recipe and it makes a great buffet dish. Serves 4 for a main course and 6 as a starter or more if you are serving several dishes at the same time.
Prep Time
20 minutes
Cook Time
12 minutes
Prep Time
20 minutes
Cook Time
12 minutes
Ingredients
Servings:
Units:
Instructions
  1. In a small sauce pan put in the soya, vinegar, fish sauce, chili pepper flakes, brown sugar, peanut butter, sesame oil, ginger, and chicken broth. Bring gently up to a boil and boil for a minute or two until the sauce begins to thicken.
  2. Cook the Chinese noodles according to the instructions on the package. I usually bring a large pot of salted water to a boil – toss in the noodles, remove from the heat and let sit for 3 minutes stirring occasionally.
  3. Test the noodles by tasting them for doneness. When ready, drain and pour cold water over them to stop them from cooking.
  4. Pour over them and toss 2 tbsp. of veg oil to stop them from sticking and let them sit until ready to be used.
  5. To assemble the dish place the pasta back in the pot you cooked it in and pour over the sauce. If the sauce is too thick you can thin it with a bit of warm water.
  6. Mix well and then add the finely sliced chilies, scallions, 2 tbls of toasted sesame seeds most of the chopped coriander and the juice of one lime. Toss again transfer to a nice serving dish and serve at room temperature.
Recipe Notes

I love this dish and can eat it all the time. I also like it spicy so I use the extra chilies in mine most of the time. I also use the garlic. The original Chinese recipe was simpler, with none of the Thai influences such as fish sauce, garlic and lime.

There are lots of inexpensive peanut butters around especially from the Middle East. So you don’t need to buy the expensive American ones.

This is a meal in itself but my Sesame Crusted Chicken Breast goes really well with it and they only take about 15 minutes to make.

Another recommendation is my Honey and Ginger Dipping Sauce beats any bottled brand I have had.

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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