Spicy Sesame Noodles are the best thing to make for dinner on a busy day.
- FOR THE NOODLES
- 8 oz. dried wheat noodles
- 3 tbsp. Chinese sesame paste
- 2 tbsp. peanut butter
- 3 tbsp. reserved noodle water
- 1 clove garlic, grated
- ½ tsp. freshly grated ginger
- 1 tbsp. honey, brown sugar, or granulated sugar
- 2 tbsp. low-sodium soy sauce
- 1 tbsp. rice wine vinegar
- 2 tsp. Chinese black vinegar
- ½ tsp. toasted sesame oil
- ½ tsp. kosher salt
- ¼ tsp. MSG (optional)
- ½ tsp. freshly ground black pepper (optional)
- ⅛ tsp. five spice powder (optional)
- ⅛ tsp. ground Szechuan peppercorns
- Pinch freshly grated nutmeg
- FOR THE TOPPINGS
- Thinly slivered cucumbers
- Crushed roasted peanuts
- Toasted sesame seeds
- Chili oil
- Thinly sliced green onions
- In a medium pot of boiling water, cook noodles according to package instructions until al dente, about 3 minutes. Reserve at least ¼ cup cooking water, then drain and briefly rinse noodles in cold water.
- In a medium bowl, combine sesame paste and peanut butter. Gradually whisk in 3 tablespoons cooking water until smooth.
- Add all remaining sauce ingredients and whisk until well combined and mixture is silky.
- Place cooked noodles on a plate, then top with cucumbers. Drizzle prepared sauce all over on top. Before serving, garnish with chili oil, sesame, peanuts, and green onions.