sesame noodle recipe

These creamy sesame noodles are quick &amp; easy to make and loaded with incredible flavors, making it the ultimate meal for the weekdays. Garnished with crisp vegetables, these Taiwanese cold noodles are truly a burst of flavor in every bite, ready to go in just 10 minutes using just a handful of ingredients. 

10-Minute Sesame Noodles (Ma Jiang Mian)

oz (113 grams) wheat noodles

cucumber, cilantro, green onion, chili

tbsp Chinese sesame paste (Zhi Ma Jiang)

garlic (minced)

tbsp light soy sauce

tbsp dark soy sauce

tsp rice vinegar (or Chinese black vinegar)

tsp sesame oil

tsp sugar (or honey)

tbsp hot water (or to taste, preferably from boiling the noodles)

Cook noodles according to package instructions, reserving some of the hot water for the sauce. Drain and rinse the noodles under ice-cold water, carefully tossing them to cool evenly. Drain well and place in a bowl.

Combine all sauce ingredients in a bowl. Garnish the noodles with cucumber, cilantro, green onion, chili oil, and/or crushed sesame seeds, and pour the sauce on top. Mix well to combine and serve immediately. Enjoy!

Miso glazed salmon on top of a bed of sesame ginger noodles makes the PERFECT dinner

Miso Salmon with Sesame Ginger Noodles

sake

mirin

white miso paste

brown sugar

salmon fillets,

ginger

garlic (finely chopped)

scallions (green onions) (thinly sliced)

olive oil (or neutral light olive oil

soy sauce

rice vinegar

sesame oil

black pepper

white sugar

salt

ramen noodles

sesame seeds

cilantro

scallions

fresno chiles, sliced

Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn&#039;t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Pat the salmon fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for at least 3 hours and up to 3 days.

Preheat oven to 425°F. Line a baking sheet with aluminum foil. Lightly wipe off any excess miso clinging to the fillets, but don&#039;t rinse it off. Place the fish skin-side-down on the pan and transfer to the oven and cook for 8 minutes, then turn the oven to broil and broil for 3-4 minutes until the top of golden/black in spots and is opaque in the center and flakes easily. Flake fish into pieces and pile on top of the noodles. Garnish and serve.

For the Fish

Combine the ginger, garlic, and two-thirds of scallions together in a large bowl.

Heat the oil in a small saucepan over medium high heat for about 2 minutes. Turn the heat off and add the ginger mixture. Let the mixture infuse for 5 minutes before stirring in remaining scallions. Stir in soy sauce, rice wine vinegar, pepper, sesame oil, and sugar; season with salt. Set aside for 15 minutes to let flavors come together. Taste and adjust seasonings.

Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you&#039;d like in bowl. Top with flakes of salmon and assorted garnishes.

For the Noodles

Vegan Asian Sesame Noodles. Thick chewy noodles smothered in a sesame soy sauce with yu choy, carrots, green onions and garlic. A delicious meatless side for dinner or lunch. Very easy to make and comes together in less than 20 minutes!

Vegan Asian Sesame Noodles (30-min. Recipe)

carrot

Yu Choy (chopped)

green onion (finely chopped)

garlic

noodles (blanched)

avocado oil

tbsp kecap manis (or sweet soy sauce)

tbsp sesame oil

cornstarch

tbsp Shaoxing Cooking Wine

tbsp white granulated sugar

tbsp sesame seeds (crushed

water (or vegetable broth)

In a small bowl, whisk together your noodle sauce ingredients. Set aside.

In a large pan filled with hot water, bring to boiling point. Add noodles and loosen them. Once loosened (about 30 seconds), strain immediately. Do not boil them or it’ll result in soggy noodles.

In the same pan (make sure it’s dry of water) over medium high heat, add avocado oil, followed by minced garlic and green onions. Cook for 20-30 seconds just until fragrant.

Quickly, add carrots and cook for 2 minutes until soft.

Then toss in chopped yu choy and cook for 30 seconds until it’s just wilted.

Next quickly add noodles and sauce.  Mix everything until combined, a couple minutes, no more and remove off heat. Serve immediately and enjoy!

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