Preparing and eating these decadently delicious noodles for the first time was something epic. How can something have such a rich and fulfilling flavour, a smooth texture, be 100% vegan, and be ready in no more than 5 minutes? Yes, you heard me right: from the moment you enter your kitchen, this dish will be on your plate in five minutes – provided you (or rather your stove) get that water boiling fast!Furthermore, sesame noodles are tasty without being spicy at all, so kids love them as well.
There are a lot of different recipes out there for sesame noodles, and my starting point was New York – les recettes culte, although I’ve modified it a bit.
For 3-4 portions you need:
- 250g noodles (I use the ones made with wheat, and without egg)
- 50g tahini paste
- 50g peanut butter
- 50g sesame oil
- 4 Tbsp rice vinegar
- 3 Tbsp sugar
- 2 Tbsp soy sauce
- 18g fresh ginger, peeled
- 12g garlic, peeled
- 100ml water
.. and fresh cucumber, coriander leaves, and sesame seeds to serve
This is how you proceed:
1. Bring 3 liters of water to the boil. Add a bit of salt, then the noodles, cover, and take away from the heat. Let stand about 3 minutes.
2. In the meantime (yes!), prepare the sauce. Measure all ingredients in a bowl, and pulse with a hand mixer into a smooth paste.
3. Transfer the noodles in a colander, wash with cold water, drain, and place into a serving bowl. Add the sauce and stir.
4. Decorate with sliced cucumber, fresh coriander and sesame seeds.
5. Serve with a cold drink!
I prefer to eat this dish a bit warm, not cold as suggested in the original recipe. At what temperature do they taste the best to you? Well, I guess you’ll have to make them a couple of times to find out…!
