Traditionally, the sauce includes a chili garlic paste, but I used sriracha instead.Toasted sesame oil has a more complex flavor compared to regular sesame oil and I think it helps enhance the sesame flavor in this recipe.You can substitute with regular rice vinegar but you may need to adjust the amount since regular rice vinegar has a much stronger flavor. Seasoned rice vinegar is sweeter and less acidic than regular rice vinegar.Wheat noodles will also work as a substitute. You can substitute with dried egg noodles if you don’t have fresh ones. This dish is usually made with fresh egg noodles. This is the perfect summer dish because the noodles are meant to be enjoyed cold or at room temperature. I personally prefer a more savory sauce, with just a hint of spice and a little bit of peanut butter.
Some versions have a thicker sauce with strong peanut butter flavor. Sesame noodles is a very common Chinese dish, but the sauce can vary a lot. It adds a creaminess and subtle sweetness to the sauce and takes away some of the heat from the chili paste. Peanut butter might seem like an odd ingredient, but it works quite nicely. They are then tossed in a very simple no-cook sauce that is usually made of sesame oil, soy sauce, garlic, chili paste, rice vinegar and peanut butter. The egg noodles are cooked and then cooled under cold water. Traditionally, Chinese sesame noodles is made with egg noodles. When I think of summer foods, I always think of sesame noodles because my mom makes them when the weather turns hot. The warm weather had me craving summer dishes, like these sesame noodles. It felt like summer these last few days in San Diego, with temperatures in the mid 80’s. This dish is ready in less than 15 minutes. The noodles are meant to be eaten cold or at room temperature and are tossed in an easy no-cook sesame sauce that is packed with flavor. If you want it to look in the shape I plated mine, use large chopstics and twirl in the center until it forms a large yarn-like ball.Chinese-style sesame noodles is the perfect dish for spring and summer. Squeeze the water out and set aside until assembly. Quickly blanch for 1-2 and cold shock in ice water to prevent it from browning and to keep it green. If you’re opting to put in cooked vegetables, use the same water.The sauce will feel slightly too thick to coat the noodles- that’s okay, because we’re going to be thinning it out with some of the starchy water from cookign the noodles! It also depends on what peanutbutter brand / vinegar you’re using. The brown sugar is optional, taste to your liking. While the water is boiling, prepare the sauce by mixing tahini, peanutbutter, soy sauce, vinegar, garlic, brown sugar, and sesame oil.Garnish with crushed more sauce on top, crushed peanuts, sesame seeds, cilantro, scallions, and chili oil! Enjoy!!.Gently place the ball of noodles in your bowl and gently slide the chopsticks out! If you want it to look in the shape I plated mine, use large chopstics and twirl in the center until it forms a large yarn-like ball.
The starch in the noodle water will make the sauce cohesive and will allow the sauce to evenly coat the noodles. Thin out the sauce with ¼ cup- ⅓ cup of the cooking liquid.
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