Asian Sesame Noodles
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
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.
Ingredients
- 3 tbsp soy sauce
- 3 tbsp fish sauce
- 3 tbsp rice wine vinegar or white wine vinegar
- 1 teas dried hot red chili flakes
- 3 tbsp brown sugar firmly packed
- 2.5 dl peanut butter smooth
- 1 tbsp seseme oil
- 1 tbsp ginger fresh and very finely grated
- 1 clove garlic very finely grated
- 2.5 dl chicken stock
- 400 gr chinese noodles
- 2 tbsp veg oil to coat the cooked noodles
- 6 scallion finely sliced on the diagonal
- 1-2 red chilies finely sliced or chopped
- 2.5 dl coriander coursely chopped
- 1 juice of 1 lime or more to taste
- 2 tbsp seseme seeds toasted
Instructions
- 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.
- 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.
- Test the noodles by tasting them for doneness. When ready, drain and pour cold water over them to stop them from cooking.
- Pour over them and toss 2 tbsp. of veg oil to stop them from sticking and let them sit until ready to be used.
- 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.
- 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.
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.
Tried this recipe?Let us know how it was!
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