Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, my take on sesame noodles. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
My take on Sesame Noodles is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. My take on Sesame Noodles is something which I have loved my whole life.
Sesame Noodles tossed in a fabulous Asian Sesame Peanut Dressing! But this is one of them. Which makes this terrific for taking to gatherings or for work lunches.
To begin with this recipe, we have to first prepare a few ingredients. You can have my take on sesame noodles using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make My take on Sesame Noodles:
- Make ready 500 gr buckwheat noodles (1lb)
- Take 2 tbsp sesame oil
- Get 3 1/2 tbsp soy sauce
- Prepare 2 tbsp rice vinegar
- Get 1 tbsp yuzu paste
- Get 1 tbsp peanut butter (I made my own, but any smooth one will do)
- Take 1 tbsp brown sugar (turbinado works fine)
- Make ready 1 tbsp grated ginger
- Take 2 garlic cloves, minced
- Get 2 tsp gochujang (Korean red chilli paste), go easy on this one if you prefer a not-so-spicy dish; me, I love the kick!
- Take 1/2 cucumber
- Get 1/4 cup roasted peanuts
Recipe from Martin Yan and Marian Burros. These super easy sesame noodles are a healthy and totally plant-based recipe you can eat hot or cold, for a quick and delicious weeknight meal! This vegan, dairy-free recipe can be served room temperature and chilled, making it a potluck, picnic and party favorite. Sesame noodles fall under that umbrella.
Instructions to make My take on Sesame Noodles:
- Heat a large pot of water until it boils. In the meantime: peel and cut the cucumber in julienne sticks (approx. 2.5 - 3 inch long, 1/8 inch wide & high). Also, chop the peanuts coarsely (pulse once or twice in a food processor is the easiest way, but be careful: don't turn them to flour!)
- Once the water boils, add the noodles and cook for 5 minutes or al dente (be careful not to overcook them!). While the noodles cook: combine oil, soy sauce, vinegar, yuzu paste, peanut butter, sugar, ginger, garlic and gochujang in a small bowl. Whisk until smooth and silky.
- Drain the noodles and rinse them in cold water until they are at room temperature.
- Combine the noodles and the sauce and toss until well coated.
- Serve in bowls and garnish with the cucumbers and the chopped peanuts. Enjoy!
This is a very simple recipe for yummy sesame noodles. You can eat them by themselves. This cold spicy peanut sesame noodle recipe is a similar take to the classic peanut noodles that she'd make for us. Spicy peanut sesame noodles are served cold so they're incredibly refreshing on a warm day! Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl.
So that is going to wrap this up for this special food my take on sesame noodles recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
