Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, my take on sesame noodles. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Recipe from Martin Yan and Marian Burros. These sesame noodles are sort of like that. It's so simple and easy and majorly packed with flavor.
My take on Sesame Noodles is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. My take on Sesame Noodles is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Get 500 gr buckwheat noodles (1lb)
- Get 2 tbsp sesame oil
- Prepare 3 1/2 tbsp soy sauce
- Prepare 2 tbsp rice vinegar
- Take 1 tbsp yuzu paste
- Take 1 tbsp peanut butter (I made my own, but any smooth one will do)
- Get 1 tbsp brown sugar (turbinado works fine)
- Get 1 tbsp grated ginger
- Prepare 2 garlic cloves, minced
- Prepare 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!
- Prepare 1/2 cucumber
- Get 1/4 cup roasted peanuts
OR as a side dish that can be made well in advance of serving - one less thing to heat up when you're ready to serve a crowd, yay! 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 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!
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!
Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Take a Class on Food Network Kitchen. A traditional accompaniment to Asian sesame noodles is cucumber. I decided to add it to the top for.
So that is going to wrap it up with this special food my take on sesame noodles recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
